Chicken Fried "Rice" -- 0 Smart Points

This recipe takes about 15 minutes to have on the table.  I made it today with ground chicken breast but think I'd like it better if I'd used chicken breast cut into small pieces.

This product has been a lifesaver.  If you've ever bought a ginger root and tried to peel and grate it, you know how difficult that is to do.  This isn't quite as "gingery" as the fresh root, but it's sure convenient and it keeps well in the fridge.  Look for it in the produce section near the lettuce.

Making fried "rice" using grated cauliflower is something I'd never thought of doing until I read recipes online listing this as the "rice".  All the prep work is done for you and it cooks quickly. You'll find it in the frozen vegetable section at the grocery store.  It's one of the zero points foods you can use on Weight Watcher's Freestyle program.

I didn't measure the volume of the finished recipe.  This photo shows a one-cup serving in a Corel 16 oz. soup bowl.  My recipe calls for 2-3 tablespoons of soy sauce.  You may want to use less or use a low sodium soy sauce.

 The egg was scrambled in the microwave.  Just spray a bowl with Pam, whip the egg, and cook on low power until done.  Then break it up into small pieces before adding to the vegetable mixture.

CHICKEN FRIED “RICE”

Zero Freestyle Points

Makes 4 large servings

1 large clove garlic, finely minced

1 tsp. fresh ginger

8 oz. ground chicken breast

1 egg, scrambled, then broken into small pieces

1 package Green Giant Riced Vegetables

2-3 T. soy sauce

Spritz a non-stick skillet with oil.  Add garlic and ginger.  Cook over medium heat 1-2 minutes.

Crumble up ground chicken breast and add to skillet.  Stir fry until chicken is done.

Add frozen riced vegetables, a few tablespoons of water and stir to break up any large clumps of vegetables.  Cook, covered 4-6 minutes, stirring occasionally, until vegetables are crispy tender.  Add soy sauce and mix well.  Stir in scrambled egg and mix well to combing.