Thursday, January 5, 2012

Fried Feeding Frenzy

I'm tired and kind of uninspired (and a poet!), so let's get right to it.

Some facts about tonight's meal:
  1. I made Chicken Fried Rice.
  2. I dropped an egg on the floor.
  3. The recipe made a ton.
  4. The meal was easy and fast to prepare.
  5. In addition to the egg issue, I made a mess stirring this. Rice was kind of everywhere.
  6. The boys ate almost a ton - the kid went back for seconds and the hubs may or may not have picked some off of the kid's plate.
Chicken Fried Rice
Source: Weight Watchers Make it in Minutes, 2001

  • 2 tbsp canola
  • 2 large eggs, lightly beaten
  • 1 lb skinless, boneless chicken breasts, cut into thin strips (I chopped these into thirds)
  • 1 tbsp minced peeled fresh ginger (did not use fresh and used approx 1 tsp)
  • 1 garlic clove, minced
  • 1 c. chopped scallions
  • 4 c. cooked long-grain white rice (used brown)
  • 1.5 c. frozen peas and carrots (used just peas)
  • 3 tbsp low-sodium soy sauce
  • 1 tsp dark sesame oil
  • Heat 2 tsp of canola in a large nonstick skillet over med-high heat. Add the eggs and cook, stirring, until firmly scrambled, about 2 mins. Transfer the eggs to a bowl. Add 1 tsp more of canola and chicken to the skillet. Cook, stirring occasionally, until chicken is cooked through, 6-7 mins. Transfer to the bowl with the eggs.
  • Add remaining 1 tbsp canola to skillet, along with the ginger, garlic and scallions. Cook 1 min. Add the rice and peas/carrots, cook 2 mins. Stir in eggs and chicken, soy sauce and sesame oil and cook until heated through, 3-5 mins.
Yield: 4 servings (I think it is approx. 1.5 c/serving)
Per serving: 488 cals; 12g fat (2g sat); 172mg chol; 560mg sodium; 54mg carbs; 3g fiber; 37g protein

See #5 above. This was a chicken fried love fest.

Four forks - mostly because the boys liked this so much and it was so simple to prepare.

Even better than the real thing? Probs not, but this passes the test