CHICKEN FRIED RICE - 10 points

By Nana_CAM

In China, fried rice dishes range from simple snacks made from yesterday's leftover to sumptuous banquets. Fried rice works best when you start wtih cold, day-old rice, which is drier than freshly cooked rice. Freeze leftover cooked rice to have on hand when the urge for a quick Chinese meal strikes.

A heaping bowl of lightly steamed broccoli or spinach complements the fried rice nicely.

Ingredients

• 2 tablespoon canola oil
• 2 large eggs, lightly beaten
• 1 pound skinless boneless chicken breats, cut into thin strips
• 1 tablespoon mince peeled fresh ginger
• 1 garlic clove, minced
• 1 cup chopped scallions (8-10n scallions)
• 4 cups cooked long-grain white rice
• 1 1/2 cups frozen peas and carrots
• 3 tablespoons reduced sodium soy sauce
• 1 teaspoon Asian (dark) sesame oil

Preparation

Step 1

1. Heat 2 teaspoons of the canola oil in a large nonstick skillet over medium-high heat. Add the eggs and cook, stirring, until firmly scrambled, about 2 minutes. Transfer the eggs to a bowl. Add 1 teaspoon more of the canola and the chicken to the skillet. Cook, stirring occasionally, until cooked through, 6-7 minutes; transfer to the bowl with the eggs.

2. Add remaining 1 tablespoon canola oil to the skillet, along with the ginger, garlic, and scallions; cook, stirring, 1 minute. Add the rice and peas and carrots; cook 2 minutes. Stir in the reserved eggs and chicken, the soy sauce, and sesame oil and cook until heated through, 3-5 minutes longer.