Author Notes: Stovetop
http://www.skinnymom.com/2013/03/01/skinny-chicken-fried-rice/
Tip: Sesame Oil is recommended, but other oils can be used. —Melissa Bossler
Serves: 6
Ingredients
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4
cups Rice
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1/2
pound Boneless, Skinless Chicken Breasts
-
1
cup Peas & Carrots; frozen
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1
Small, White Onion
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2
Cloves Garlic
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2
Eggs
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3
tablespoons Sesame Oil
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1/4
cup Lite Soy Sauce
Directions
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Utensils:
Large Skillet, Large Spoon, Tablespoon, Measuring Cup, Knife - Prep:
- Prepare rice following package instructions to yield 4 cups cooked rice.
- Cook & chop chicken breasts into bite-size pieces.
- Chop onion.
- Mince garlic cloves.
- Cook:
- Heat sesame oil in a large skillet on medium heat.
- Add onion, garlic, peas & carrots and “fry” until the veggies are tender (onions will be closer to clear).
- Crack eggs into skillet and scramble, mixing in with the vegetables.
- Add rice, chicken and soy sauce to skill.
- Mix VERY well.
-
Nutrition Info and Tips
Per Serving (approx. 2 cups per serving):
Calories: 385
Fat: 11g
Carbohydrates: 53g
Fiber: 3g
Protein: 17g
Sugars: >1g
WWP+: 10 points
Photo by http://www.skinnymom.com/2013/03/01/skinny-chicken-fried-rice/