Wednesday, September 22, 2010

Chicken Fried Rice

Chicken Fried Rice
Makes 4 Servings

3 cups white rice
2 egg
½ cup onions
Garlic Salt
½ cup light soy sauce
1 tbsp skim milk
1 pound boneless, skinless chicken breast
Salt, Chili sauce and pepper to taste.
Optional: 2 tbsp diced scallions and 3 oz. mushrooms

Make 3 cups white rice and refrigerate overnight. Set a pan on medium, spray it with PAM and cook the egg/egg whites with salt and milk and set them aside. Then spray the pan again, and cook two servings of defrosted chicken in garlic salt and 2 tbsp soy sauce and set it aside. Then drop in onions. Cook until browned and remove. You should now have an empty pan and a plate with cooked egg, chicken and onions. Now, spray pan and add in cold white rice. Stir until it starts to brown (3-4 minutes), then add garlic salt and 4 tbsp soy sauce. Stir for 2 more minutes, then add the egg, chicken, onions and carrots to the rice and 2 more tbsp of soy sauce. Stir for two more minutes then divide the mix into four and serve.

Nutritional Information: 425 calories, 57 carbs, 4 fat grams and 41 protein grams.

Review: This is a favorite. I've been making this since I was a little girl. Yes, it's been tweaked a lot - to perfection! hehe I really do love the flavors, especially the addition of the low-calorie siracha to add some fire. And the mushrooms add some good bulk too, as do the fun, surprising egg bites!

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