Ingredients
Units
Scale
- 3 cups cooked brown rice (used Instant rice to save time)
- 3 tablespoons soy sauce gluten-free or reduced sodium if preferred
- 1 tablespoon dry sherry or white wine optional
- 1/4 teaspoon Thai-style chili sauce or more to taste
- 1 tablespoon sesame oil
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
- 1 red bell pepper finely diced
- 3/4 cup frozen peas thawed
- 1/4 cup green onions sliced
- 1/2 cup carrots shredded
- 1 cup AllWhites® egg whites
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until no longer pink. Add red bell pepper, carrots, and green onion. Cook, stirring constantly, for 3 to 4 minutes or until vegetables are tender.
- Meanwhile, stir together soy sauce, sherry, and chili sauce in a small bowl and set aside.
- Add cooked rice and thawed peas to the chicken and vegetables in the skillet. Continue to cook, stirring constantly, for 3 minutes.
- Reduce heat to medium, and stir in soy sauce mixture. With wooden spoon, push rice mixture to sides of skillet, making a large hole in center of skillet for preparing egg.
- Pour AllWhites egg whites into center of skillet. As egg starts to set (takes 4-5 minutes), use wooden spoon or spatula to slowly stir egg until eggs are cooked completely. Stir rice mixture into egg, and serve.
Notes
Recipe adapted from Chicken Fried Rice by AllWhites®.
- Prep Time: 25
- Category: Dinner, Poultry, Rice Bowls
- Cuisine: Asian