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Chicken and Vegetable Fried Rice Recipe

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This recipe for Chicken and Vegetable Fried Rice, by , is from Weight Watchers Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annual Recipes 2004


1 large egg
1 large egg white
1 tbsp. sesame oil, divided
2 garlic cloves, minced
2 tsp grated fresh ginger
1 small red bell pepper, cut into short, thin strips
1 cup diced cooked chicken breast
1 cup frozen petite green peas
3 cups cold cooked rice
1/3 cup teriyaki sauce
1/3 cup thinly sliced green onions

1. Combine egg and egg white, beating well.
2. Heat 1 tsp sesame oil in large skillet over medium-high heat. Add egg and egg white to skillet. As egg begins to cook, gently lift edges with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, turn egg over; remove from pan. Break into coarse pieces with spatula; set aside and keep warm.
3. Add remaining 2 tsp oil, garlic, and ginger to pan; stir-fry 1 minute. Add bell pepper; stir-fry 2 minutes. Add chicken and peas; stir-fry 1 minute. Add rice and teriyaki sauce; stir-fry 1 minute or until rice is thoroughly heated. Add cooked egg and green onions, stirring to combine. Serve immediately.

Yield: 4 (1 1/4 cup) servings

Nutritional info: 320 calories, 6g fat (1g sat fat), 69mg chol, 437mg sod, 52g carbs, 3g fiber, 15g protein




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