- 2 spray(s) cooking spray
- 2 large egg(s), lightly beaten
- 1 cup(s) carrot(s), shredded
- 1 cup(s) scallion(s), sliced, divided
- 3 cup(s) cooked white rice
- 1/2 cup(s) frozen green peas, thawed
- 1/4 cup(s) low-sodium soy sauce, or to taste
- 1/2 lb chicken breasts
- Place chicken breasts in a deep skillet. Cover with water and bring to a boil. Boil for 20 minutes or until chicken is cooked thoroughly and is no longer pink inside. Take chicken out, shred with a fork and set aside. You really only need 2 breasts, so you could put the rest in the fridge and save them for another recipe.
- Put the rice on to cook. We get the easy cook white rice. It comes in separate bags that you place in a pot of water and boil for 8 minutes.
- Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
- When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
- Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
- Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.