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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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