Chicken and Vegetable Fried Rice (WW)***
by MELISSA RODRIGUEZ
serves: 4
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Rating Details: No rating information for Chicken and Vegetable Fried Rice (WW)*** Hide Rating Details
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Weight Watchers New Complete Cookbook Page 185 (Points plus value 7) |
Ingredients: |
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1/2 Lb |
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Ground Chicken |
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1/4 Cup |
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Chicken Broth |
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1 Tbs |
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Teriyaki Sauce |
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2 Tsp |
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Canola Oil |
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2 |
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Eggs, Lightly Beaten |
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2 |
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Carrots, Finely Chopped |
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1 |
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Red Bell Pepper, Diced |
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6 |
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Scallions, Cut into 1 in Thin Strips |
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2 Tsp |
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Ginger, Fresh Peeled Minced |
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2 Cloves |
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Garlic, Minced |
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2 Cups |
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White Rice, Cooked Cold |
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1/2 Cup |
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Peas, Thawed |
Directions: |
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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.
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