Thursday, April 15, 2010

Egg Fried Rice with Chicken

Egg Fried Rice with Chicken
  -Makes 4 servings
  - 6 points

1 cup brown rice, cooked and then cooled
3 eggs, scrambled
2 tbsp canola oil
2 garlic cloves, minced
1 cup frozen peas and carrots mixed
1 tbsp soy sauce
salt to taste
6 oz chicken breast

Softly scramble eggs in saucepan.  Heat oil in large skillet. Add garlic, peas and carrots for about 2 minutes.  Stir in rice. Add eggs, soy sauce and salt.  Heat through.  Add chicken.

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