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Food > Cookbook Recipes | 6/23/10 IS Online

Thai Chicken Fried Rice

From Weight Watchers’ Healthy Cooking Basics cookbook

1 Tbsp. tomato paste
1 Tbsp. Asian fish sauce
3 tsp. canola oil, divided
2 large eggs, lightly beaten
3 scallions, thinly sliced
2 garlic cloves, minced
2 cups cooked brown rice
1 1/2 cups cooked chicken breast
2 plum tomatoes, cut into wedges
1 Tbsp. chopped fresh mint

Whisk together tomato paste and fish sauce in small bowl until smooth. Heat large nonstick skillet or wok over medium-high heat until a drop of water sizzles on it. Pour in 1 teaspoon oil and swirl to coat pan; add eggs. Stir-fry until firm, about 2 minutes. Transfer eggs to plate. Heat remaining 2 teaspoons oil in same pan. Add scallions and garlic; stir-fry until softened, about 3 minutes. Add rice and chicken; stir-fry until rice is coated, about 1 minute. Add tomatoes and tomato paste mixture; stir-fry until tomatoes are softened, about 2 minutes. Remove pan from heat; stir in eggs and mint. Makes 4 servings.

Per serving (1 cup): Calories 280, protein 22 g., carbohydrates 26 g., total fat 9 g., saturated fat 2 g., cholesterol 150 mg., sodium 540 mg., fiber 4 g., Weight Watchers POINTS value: 6.

 
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