Chicken Fried Rice

This is an outstanding recipe.  It's fairly easy to prepare, and even easier to double or triple in order to make more servings or bigger portions.  It's a really good recipe to make for a crowd, or to prepare and divide into tupperware for go to lunches all week.  It's just as delicious as leftovers as it is fresh off the stove top.

This recipe makes 7 generous servings, all with a good amount of chicken and vegetables.  It's filling, and a reasonable amount of points+ for each of those servings.


Chicken Fried Rice
recipe adapted from Weight Watchers recipe

Makes 7 servings
6 points+ per serving

Ingredients:
1 1/2 pounds raw chicken breast, cut into bite sized pieces
Salt and pepper to taste
1 egg
2 egg whites
1/3 cup diced scallions, white and green portions
5 cloves of garlic, minced
2 large carrots, chopped (about 3/4 cup)
1 small can corn (about 1 cup)
3 cups brown rice, cooked
5 T reduced sodium soy sauce

Coat a saucepan with nonstick cooking spray.  Season chicken with salt and pepper, and brown the chicken until it is almost cooked through.  Remove from heat and set aside.

Re-coat the pan with cooking spray, and place over heat.  Scramble egg and egg whites until thoroughly blended, and pour onto hot saucepan.  Cook egg mixture, keeping the scrambled consistency.  When cooked through, remove from heat and set aside.

Re-coat the pan for the 3rd time.  Pour the scallions and garlic into the pan, and cook for about 1 minute, until the garlic starts to brown and becomes fragrant.  Add in the chicken and carrots.  Cook for 4-5 minutes, until the carrots soften and the chicken is cooked through. Stir in the rice, corn and egg.  Pour the soy sauce over the mixture, and combine well.

Each serving is a generous 1 cup scoop.