Chicken Fried Rice

Chicken Fried Rice

4 large egg whites
1/2 cup chopped scallions (both green and white parts)
2 medium garlic cloves, minced
12 oz uncooked chicken breast, cut into 1/2 inch cubes
1/2 cup carrots, diced
2 cups cooked brown rice, warm (not cold out of fridge)
1/2 cup frozen green peas, thawed
3 tbsp low-sodium soy sauce

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.

Recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.

Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.

Makes 6 servings. 3 pts a serving.

filling foods: egg whites, scallions, chicken breast, carrots, brown rice, peas