Chicken Fried Rice

Ingredients

2 Tbsp + 1 tsp canola oil

1 large eggs + 1 large egg white, beaten

3 scallions, thinly sliced, whites and greens separated

1 Tbsp fresh ginger, grated

1 Tbsp minced garlic

1 pound boneless, skinless chicken breasts, trimmed and cut into ½ inch pieces

½ cup bell pepper, diced

1 cup sugar snap peas, halved

4 cups brown rice, cooked

3 Tbsp reduced-sodium soy sauce

Directions

• Heat 1 tsp oil in a large skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into ½ inch pieces.

• Add 1 Tbsp oil to pain along with scallion whites, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. 

• Add chicken and cook, stirring, for 1 minute. Add bell pepper and sugar snap peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.

• Add the remaining 1 Tbsp oil to the pan; add brown rice and stir until beginning to soften, about 2 minutes.

• Return the chicken mixture and eggs to the pan; add soy sauce and stir until well combined. Garnish with scallion greens.

Nutritional information:

4 Servings

Serving Size: 1 ¼ cups

Calories: 530

Total Fat: 15 g

Saturated Fat: 3 g

Cholesterol: 125 mg

Sodium: 530 mg

Total Carbohydrate: 60 g

Fiber: 5 g

Protein: 36 g