Easy Fried Rice (WW)
Adapted From: Web
Ingredients
Cooking Spray
2 Egg
1 pound Chicken (breast; cut up into strips or chunks per preference)
1 cup Carrots (diced or shredded)
1 cup Green Onions (sliced)
2 cup Rice (uncooked)
.5 cup Peas (frozen)
.25 cup Soy Sauce
Directions
- Cook rice according to package directions.
- Meanwhile, coat a large nonstick skillet with cooking spray. Add eggs; tilt the pan so that the eggs cover the bottom. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through; about 1 minute more. Remove the eggs from the skillet and set aside.
- Re-coat the same skillet with cooking spray and set over medium-high heat. Add chicken and season with salt and pepper. Cook ~5 minutes.
- Add carrots and all but 2 Tbs of scallions. Cook until the carrots are crisp-tender, about 2-3 minutes.
- Stir in cooked rice. Cook until slightly browned. (I like to let sit to brown rice and then kind flip over vs. stir.)
- Add peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.
- Gently stir in the cooked egg and the remaining scallions; heat through.
Serving size ~3/4 cup. Total servings = 6
Katie Dishes - Two Thumbs Up
We love this one in our house. Very good; great as left-overs as well. Flavorful while low-cal.
I start with the 1/4 cup of soy sauce and adjust based on flavor (up to 1/2 cup). I also have added garlic after carrots are softened if you like garlic.
