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Chicken and Vegetable Fried Rice (WW)***
by MELISSA RODRIGUEZ
serves: 4 		No ratings
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  Weight Watchers New Complete Cookbook Page 185 (Points plus value 7)
Ingredients:
  1/2 Lb   Ground Chicken
  1/4 Cup   Chicken Broth
  1 Tbs   Teriyaki Sauce
  2 Tsp   Canola Oil
  2   Eggs, Lightly Beaten
  2   Carrots, Finely Chopped
  1   Red Bell Pepper, Diced
  6   Scallions, Cut into 1 in Thin Strips
  2 Tsp   Ginger, Fresh Peeled Minced
  2 Cloves   Garlic, Minced
  2 Cups   White Rice, Cooked Cold
  1/2 Cup   Peas, Thawed
Directions:
  1. Spray nonstick wok or deep large nonstick skillet with nonstick spray and heat over medium-high heat until drop of water sizzles in pan. Add chicken and stir-fry until browned, about 5 minutes. Transfer to medium bowl; stir in broth and teriyaki sauce.

2. Add 1 tsp of oil to wok. Add eggs and stir-fry until set, breaking eggs as they cook. Add to chicken in bowl.

3. Add remaining 1 tsp oil to wok. Add carrots, bell pepper, scallions, ginger, and garlic; stir-fry until tender, about 5 minutes. Stir in rice and peas; stir-fry until rice begins to brown, about 4 minutes. Return chicken-egg mixture to wok; cook until heated through, about 3 minutes longer.
Categories:
 
  • Eggs & Cheeses
  • Ethnic Foods
  • Low Fat
  • Main Dishes
  • Meats
  • Pasta/Rice/Potatoes
  • Poultry


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