Some facts about tonight's meal:
- I made Chicken Fried Rice.
- I dropped an egg on the floor.
- The recipe made a ton.
- The meal was easy and fast to prepare.
- In addition to the egg issue, I made a mess stirring this. Rice was kind of everywhere.
- 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.
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.
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|