Sunday, February 7, 2010

Chicken Fried Rice

It's a chicken fried rice version- just health-a-fied. I put in extra vegetables. Because everything is better (and meals stretch farther) with extra vegetables. When Lance and I got married. He didn't eat Chinese food. Or rice for that matter. But his horizons have expanded in the 4.5 years we've been married and now he loves Chinese and Thai food and is okay with brown rice. He really prefers white rice, but most of the time I make brown rice because it's better for you. This is what we had today after church. If you make your rice ahead of time, this meal is a breeze!

4 egg whites
1/2 c. green onions, white and green parts separated
2 garlic cloves minced
12 oz uncooked chicken, cubed
1 c. carrots
2 c. cooked brown rice
1/2 c. frozen peas, thawed (or add them in half way through the cooking of the chicken if frozen still)
1 c. broccoli
3 T soy sauce

First make your brown rice. It will take the longest, right around 45 minutes.
Cook egg whites and set aside. Saute garlic and separated white onions in a wok with a little oil for about 2 minutes. Add chicken, carrots, and broccoli. Saute chicken until it is golden brown. Stir in egg whites, cooked rice, peas, green onions, and soy sauce. Cook 2 minutes more and then serve!
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