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Appetizers: CHICKEN FRIED RICE - Thanks Linda!
4 large egg whites

2 medium minced cloves of garlic

1/2 c. diced carrots

1/2 c. frozen peas, thawed

1/2 c. chopped scallions, white and green parts

12 oz. of uncooked boneless, skinless chicken breast cut into bite sized pieces

2 c. cooked brown rice kept hot

3 T. low sodium soy sauce

1. Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3--5 minutes. Remove from pan and set aside.

2. Re-coat the skillet with cooking spray and place back over heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.

3. Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.

Makes 6 cups.
1 cup = 3 points

cblessum on 3/12/2008