Chicken Fried Rice

We love Chicken Fried Rice.  It's easy, filling and cheap!  It's easy to throw together when the chicken and rice have been precooked and are waiting on me in the freezer.  Here's how to pull it together:

Chicken Fried Rice
1 tsp vegetable oil
2 garlic cloves, minced
1/3 of a head of cabbage, sliced very thin
2 carrots, sliced
1/4 cup water
1-1/2 cups precooked chicken
1/4 tsp Chinese 5 Spice
2 eggs, scrambled
1 Tbsp soy sauce, plus more for serving
1-1/2 cups precooked rice
steamed peas
steamed broccoli

In a large skillet, heat oil over medium heat and add minced garlic.

Saute cabbage and carrots for 2-3 minutes, stirring constantly.

Pour in water and cover with a lid to help steam them.  Toss in chopped chicken and Chinese 5 Spice.  Stir to combine.

Make a well in the middle of the skillet, pushing everything to the edges of the pan.  Pour the scrambled eggs in the middle of the well and begin scrambling with a spoon.

Keep stirring until the eggs are done.

Season with soy sauce and stir to combine.

Serve with 1/2 cup brown rice, top with 3/4 cup of chicken stir fry.  Sprinkle with a teaspoon or so of soy sauce and enjoy.  Serve with a steamed peas or broccoli.

You can add the vegetables into the saute, but Daddy doesn't like peas or broccoli.   So I serve his up first and then add the peas and broccoli to the rest of dish.

4 servings:  260 calories, 10.5 gr fat, 26 gr carbs, 19.6 gr protein

Yum!