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Chicken Fried Rice

Chicken Fried Rice
Who would imagine fried rice could be light? But it is! “This is an easy meal that can be fixed from second-day rice, chicken and vegetables,” Deborah Knobel explains from Fort Collins, Colorado.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 2 egg whites
  • 1 egg
  • 1/2 teaspoon salt, divided
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 cup frozen mixed vegetables
  • 2 cups diced cooked chicken breast
  • 3 tablespoons reduced-sodium soy sauce
  • 3 cups cold cooked rice

Directions

  • In a small bowl, combine the egg whites, egg and 1/4 teaspoon salt.
  • In a large nonstick skillet or wok coated with cooking spray, cook
  • the egg mixture over medium heat. As eggs set, lift edges, letting
  • uncooked portion flow underneath. When the eggs are set, remove and
  • cut into 1-in. pieces; keep warm.
  • In the same pan, stir-fry the onion and garlic until tender. Add
  • vegetables; cover and cook over medium-high heat for 3-4 minutes or
  • until no longer frozen. Stir in the chicken, soy sauce and remaining
  • salt; cook for 1 minute. Add rice; stir-fry for 4-5 minutes or until
  • heated through. Add eggs; heat through. Yield: 4 servings.
Nutrition Facts: 1-1/4 cups equals 325 calories, 4 g fat (1 g saturated fat), 107 mg cholesterol, 854 mg sodium,
© Taste of Home 2012

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Chicken Fried Rice (continued)

Nutrition Facts: 41 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012