Skinny Chicken Fried Rice
Serves: 3
Nutrition Facts: Serves: 3, Serving Size: ⅓ of recipe; Calories Per Serving: 246; Total Fat: 9g; Protein: 19g; Carbohydrate: 26g; Fiber: 5g; Sugar: 5g; Sodium: 350 mg
  • 1 Tbsp vegetable oil
  • 1 4oz raw chicken breast
  • ½ Tbsp sesame oil
  • ¾ c. carrot, chopped
  • ½ c. sliced mushrooms
  • ¾ c. frozen peas
  • ½ inch x ½ –inch piece of ginger, grated
  • ½ c. green onions, chopped
  • 1 egg white
  • 1 c. brown rice, cooked
  • 1 T. low-sodium soy sauce
  • ½ c. bean sprouts
  1. Heat vegetable oil in a medium saucepan. Once hot, add chicken. Cook chicken breast on low- medium heat until fully done. After chicken has been fully cooked, finely chop the chicken breast into small pieces and set aside.
  2. In another medium saucepan, add sesame oil along with carrots, mushrooms, peas, ginger, and green onions. Cook ingredients on low-medium heat until tender.
  3. In a small pan, scramble egg white. Once finished, set aside.
  4. Once vegetables are done cooking, add brown rice, chicken, and egg whites to the vegetable mixture. In addition add soy sauce and bean sprouts. Combine ingredients until fully mixed together. Allow fried rice to cook on medium heat for about 7- 10 minutes.
Recipe by Nutrition Twins at