Fried Rice

My husbands favourite chinese side dish is chicken fried rice.  While this is not a healthy meal so you would think it would be off the menu if we are trying to eat healthier however you would be wrong  I made the following fried rice for supper and it was both good for you and tasty.  My husband gave it two thumbs up.  So if you are craving chicken fried rice that does not pack on the pounds try this dish tonight.

Fried Rice

Ingredients

1 tbsp peanut or vegetable oil
4 scallions, greens and whites separated, chopped
1 tbsp grated fresh ginger
2 cloves garlic, minced
1 stalk of celery
2 carrots, diced
2 cups bite-size broccoli florets
4 cups cooked brown rice
2 tbsp low-sodium soy sauce
2 eggs, lightly beaten


Directions
In a wok or a large nonstick skillet, heat the oil over medium-high heat. When the oil is lightly smoking, add the scallion whites, ginger, and garlic and cook for 30 to 45 seconds. Add the zucchini, carrots, broccoli, and mushrooms and cook for 4 to 5 minutes, using a spatula to stir the vegetables throughout. Add the chicken and continue cooking for 2 to 3 minutes, until the pieces are no longer pink.
Stir in the rice and soy sauce and cook for another 5 minutes, allowing the rice to get crispy on the bottom. Create an empty space in the middle of the pan and add the eggs. Use a spoon or the spatula to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients. Serve garnished with the scallion greens.