This quick skillet meal is filled with chunks of chicken, brown rice, peas, red pepper, and packed with flavor. This healthy, high protein meal will be a winner with your family!
I'm finding though that a few staples I can definitely handle: sandwiches, soups, baked potatoes, and rice all fit the bill. One night I literally just made myself some rice with soy sauce. Not the healthiest meal, but it worked for me!
With this Weeknight Chicken Fried Rice recipe in your back pocket, there is NO NEED to order takeout when you're in a pinch for dinner! Plus, this dinner is nutritious and high in protein - something I wouldn't mind at all serving my family. I used AllWhites Egg Whites in this dish to give it that classic fried rice egg texture. It's 100% liquid egg whites with no yolk, naturally fat-free and cholesterol free, and is a great healthy alternative to any recipe that calls for eggs. You can find it in the refrigerated dairy section of the supermarket, at my Walmart they were on the shelf right above the fresh eggs in cartons. I really like that it's a convenient source of protein that I can just keep in the fridge whenever needed - and 0 PointsPlus value on the Weight Watchers program!
Weeknight Chicken Fried Rice
- 2 cups water
- 1 cup extra long grain brown rice (or use leftover cooked rice)
- 3 tablespoons low sodium soy sauce
- 1/4 teaspoon Thai style chili sauce or Sriracha
- 1 tablespoon sesame oil
- 1/2 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
- 1/2 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onion
- 3/4 cup frozen peas, thawed
- 1 cup AllWhites Egg Whites
- Bring water and rice to a boil in 2-quart saucepan. Reduce heat to low. Cover saucepan with a tight fitting lid. Cook rice over low heat for 35 minutes or until rice is tender.
- Meanwhile, in small bowl stir together soy sauce, and chili sauce; set aside.
- Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken. Cook chicken, stirring occasionally, until chicken is no longer pink.
- Add red bell pepper and green onion. Cook, stirring constantly, for 3 to 4 minutes or until vegetables are tender.
- Add cooked rice and thawed peas. Continue to cook, stirring constantly, for 3 minutes. Reduce heat to low. Stir in soy sauce mixture.
- With wooden spoon, push rice mixture to sides of skillet, making large hole in center of skillet for preparing egg. Pour AllWhites egg whites into center of skillet. As egg starts to set use wooden spoon or spatula to slowly stir egg until eggs are set. Stir rice mixture into egg. Serve immediately.
This is such an awesome dinner for a busy weeknight! Use leftover chicken and rice to cut even more corners if you're super low on time. I love dinners like this!
Be sure to visit AllWhites Egg Whites Favorites for more recipe ideas and of course follow AllWhites Egg Whites on Pinterest and AllWhites Egg Whites on Facebook as well! What kinds of recipes could you use AllWhites Egg Whites in as a more nutritious substitution? Leave your ideas in the comments below! Don't forget to enter this awesome giveaway for a whole month's worth of AllWhites Egg Whites coupons! Don't wait, giveaway closes next Saturday, April 18th and is open to all US residents 18 and over.
Here are some more of my favorite weeknight meals:
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