Gingery Chicken Fried Rice
2 eggs, lightly beaten
2 tablespoons canola oil, divided
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch cubes
2 tablespoons minced ginger
2 cloves garlic, minced
1/2 cup chopped scallions
1 red bell pepper, cut in 1/4-inch dice
4 cups cooked brown (or white) rice
1 cup frozen peas, thawed
3 tablespoons lite soy sauce
1 teaspoon sesame oil
1. Heat a large nonstick skillet over medium-high heat. Add the eggs and cook, stirring frequently until set, about 2 minutes; transfer to a bowl. Add 1 tablespoon of canola oil to the skillet and heat over medium high. Add the chicken and cook, stirring occasionally, until lightly browned and cooked through, 5-6 minutes. Transfer to the bowl with the egg.
2. Heat the remaining 1 tablespoon canola oil in the skillet; add the ginger, garlic, scallions, and red pepper and cook, stirring, until softened, about 2 minutes. Add the rice and peas and cook 2 minutes. Stir in the eggs, chicken, soy sauce and sesame oil and cook until heated through, 3-5 minutes.
Makes 4 servings
Nutritional analysis per serving: 457 calories, 33 g protein, 5 g fiber, 14 g fat, 2 g sat fat, 576 mg sodium