Here's a recipe I grabbed from a Weight-Watchers' e-mail. I haven't fixed it yet, but it should be good.
The notes to the recipe indicate you could add leftover veggies you have on hand.
Chicken fried rice
6 servings
3 points
2 sprays cooking spray
4 large egg whites
½ cup scallions, chopped, green & white parts
2 medium garlic cloves, minced
12 oz. Uncooked boneless, skinless chicken breast, cut into ½-inch cubes
½ cup carrots, diced
2 cups cooked brown rice, regular or instant, kept hot
½ cup frozen green peas, thawed
3 Tbsp low-sodium soy sauce
Coat a large non-stick skillet with cooking spray and set over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3-5 minutes. Remove from heat and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.
The notes to the recipe indicate you could add leftover veggies you have on hand.
Chicken fried rice
6 servings
3 points
2 sprays cooking spray
4 large egg whites
½ cup scallions, chopped, green & white parts
2 medium garlic cloves, minced
12 oz. Uncooked boneless, skinless chicken breast, cut into ½-inch cubes
½ cup carrots, diced
2 cups cooked brown rice, regular or instant, kept hot
½ cup frozen green peas, thawed
3 Tbsp low-sodium soy sauce
Coat a large non-stick skillet with cooking spray and set over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3-5 minutes. Remove from heat and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Yields about 1 cup per serving.
