One of the things I love most about working at my hotel is Fried Rice Tuesdays. Once a month, the kitchen will cook up the fried rice they serve our restaurant Nikko for associates to eat. If you haven’t been to Nikko Japanese Steakhouse, you have to go. Not only is the experience entertaining but the fried rice is phenomenal. It’s the best fried rice I have ever eaten. No excuse, buy a Groupon or call the hotel today to book your reservations.
Since I am off work today, I thought I would give a recipe I pinned on my “Skinny Mini” Pinterest board a try. One of the reasons I liked it because it doesn’t taste really salty. Plus, this recipe rings in at 10 Weight Watchers points instead of 34 Weight Watchers points you would have to count for eating out at a traditional Chinese restaurant. The recipe is also pretty quick and easy to make.
Skinny Chicken Fried Rice by Rachel Schultz (via the Skinny Mom Blog pin on Pinterest)
4 c. prepared rice
1/2 lb. boneless, skinless chicken breast grilled
2 c. frozen carrots and peas
1 small onion, diced
2 cloves garlic, minced
3 T. sesame oil
1/4 c. lite soy sauce
While rice is cooking and chicken is grilling, start sautéing veggies in oil. When onion appears cooked, add to scrambled eggs to the pan. Once eggs are cooked, add chicken, rice, and soy sauce to the pan. Cook for a few minutes and serve. This recipe makes six servings.
Nutritional Facts: 385 calories, 11 g. fat, 53 carbs, 3 g. fiber, 17 g. protein, and 1 g. sugar.
- I used Minute Rice. You could probably make it a little healthier by using a whole grain rice.
- I hate peas. I just bought frozen carrots and cooked one cup of them. I could only find julienne style carrots so I had to cut them up with my spatula.
- I though sesame oil was too expensive so I used Extra Virgin Olive Oil. I think it worked just fine. I used only 2 T. though.
- I love to use Ready to Use Chopped Garlic. It comes in a jar and can be found by the fresh fruit and veggies in your grocery store.
- I used one frozen chicken breast – probably about 1/4 lb. I thought the recipe still tasted fine with less chicken.
- I used 3 T. (1/8 c. and 1/16 c.) of lite soy sauce. Soy sauce is loaded with sodium. Even using the lite version you are dumping 530 mg of sodium per tablespoon into your recipe. Cutting out just one tablespoon is hardly noticeable to the pallet but much better for your body.
- I used regular eggs but you could use egg substitute to make this a little healthier.