Name: Chicken fried rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/3 cup water; 5 oz boneless skinless chicken breast, cut into 1/2-inch pieces; 2 large egg whites, beaten; 2 oz frozen peas and carrots; 2 cloves garlic, minced; 1 1/2 tsp canola oil; 1 tbsp low sodium soy sauce; 1/2 tsp sesame oil; 1 green onion, sliced; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Combine the rice and water in a small saucepan. Bring to a boil over high heat, then cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Spread the rice thinly on a plate and chill in the freezer for 10 minutes until cold and dry.
Heat one third of the canola oil in a large nonstick skillet over medium-high heat. Add the chicken, salt, and half the pepper. Cook for 5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside. Done when opaque in the center, 165°F.
Wipe out the skillet and return to medium heat with another third of the canola oil. Add the egg whites and cook for 1 minute, stirring constantly, until just set. Remove from the pan and set aside with the chicken. Done when whites are set, 160°F.
Increase heat to high and add the remaining canola oil. Add the frozen vegetables and stir-fry for 2 minutes until the moisture evaporates. Add the garlic and stir for 15 seconds. Add the cold rice, breaking up any clumps. Stir-fry for 2 minutes until the rice is toasty.
Return the chicken and eggs to the pan. Pour in the soy sauce and sesame oil, and add the remaining pepper. Toss for 1 minute until hot throughout. Transfer to a bowl and garnish with green onions.

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Ingredients

Instructions

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