Easy and Healthy Chicken Fried Rice
Craving Chinese food? This one-pan recipe uses leftover chicken and is fast to put together with what you have on hand.
Calories: 230kcal
Servings:
Ingredients
- 2 cups chicken breast skinless, precooked and chopped or shredded
- 1 Tbsp garlic
- 12 ounces riced cauliflower frozen (i prefer Steamable)
- 8 ounces vegetables frozen (I like a Steamable stir fry blend)
- 1 cup sliced mushrooms if desired
- 4 eggs cracked into a bowl and beaten well
- 4 Tbsp teriyaki sauce
- 1/8 tsp black pepper optional and as desired
- Pam olive oil cooking spray
Instructions
- Spray a skillet with cooking spray. If using steamed prepared veggies, pour them into the sprayed pan together. If not, cook the veggies in the pan first over medium heat.
- Add mushrooms, garlic, spices, and teriyaki sauce. Cook on medium heat for a few minutes until the liquid is cooked out.
- Using a spatula, push all the veggies to the side of the pan, spray a small area and add 4 beaten eggs. Scramble, then stir in with veggies. Lastly, fold in the chicken and heat it up!
Notes
LaNette's tips:
- Quick, easy, and ZERO points.
- Serve 4 with large servings, so it's great to use as a prep dish and have planned leftovers.
- You can add any zero-point veggie you like.
Nutrition
Calories: 230 kcalCarbohydrates: 16 gProtein: 27 gFat: 7 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.03 gCholesterol: 212 mgSodium: 893 mgPotassium: 838 mgFiber: 4 gSugar: 5 gVitamin A: 3140 IUVitamin C: 49 mgCalcium: 70 mgIron: 2 mg
