|
Skinny Chicken Fried Rice
|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
Low-fat
|
Servings |
|
6
|
Preptime |
|
10 min
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
3 Tbsp sesame oil
|
|
1 cup onion, chopped
|
|
1 cup frozen peas and carrots
|
|
2 cloves garlic, minced
|
|
2 eggs
|
|
1/2 lb boneless, skinless chicken breasts, cooked and chopped into bite sized pieces
|
|
4 cups brown rice, prepared (or 2 bags brown minute rice, prepared)
|
|
1/4 cup reduced-sodium soy sauce
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Heat sesame oil in a large skillet on medium heat.
|
|
|
Add onion, garlic, peas, and carrots and fry until
the veggies are tender (onions will be close to
clear).
|
|
|
Crack eggs into skillet and scramble, mixing
throughout vegetables.
|
|
|
Add rice, chicken and soy sauce to skillet. Mix
really well.
|
|
|
Originally Submitted
1/23/2014
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Skinny Chicken Fried Rice recipe to your own private DesktopCookbook.
|