This is the recipe I made tonight, although the WW version I made is updated a little: it's more or less the same as the recipe below but calls for 4 portions at 6 points apiece.
Whatever.
I had a bite to taste (I'd add more ginger, garlic, and scallions next time) but then immediately divided the dish into four portions and froze them into individual containers to have on hand for easily packable lunches or handy dinners.
I think my Las Vegas and birthday (January 27) celebrations are catching up with me: I lost "only" 0.6 this week. Still, a loss is a loss, and that adds up to 10.8 pounds gone since January 4.
Woot!
Chicken Fried Rice
Weight Watchers Recipe
Prep time: 15 min
Cook time: 13 min
Serves: 6
Have this Chinese favorite on your table in minutes. Make it as is or toss in any leftover vegetables you have on hand.
Ingredients
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2 spray(s) cooking spray |
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4 large egg white(s) |
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1/2 cup(s) uncooked scallion(s), chopped, green and white parts |
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2 clove(s) (medium) garlic clove(s), minced |
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12 oz uncooked boneless skinless chicken breast(s), cut into 1/2-inch cubes |
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1/2 cup(s) uncooked carrot(s), diced |
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2 cup(s) cooked brown rice, regular or instant, kept hot |
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1/2 cup(s) frozen green peas, thawed |
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3 Tbsp low-sodium soy sauce |
Instructions
- Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan 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.
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