Ingredients
2 egg whites1 large egg1/2 teaspoon salt, divided1 small onion, chopped1 garlic clove, minced1 cup frozen mixed vegetables2 cups diced cooked chicken breast3 tablespoons reduced-sodium soy sauce3 cups cold cooked rice
Preparation
In a small bowl, combine the egg whites, egg and 1/4 teaspoon salt. In a large nonstick skillet or wok coated with cooking spray, cook the egg mixture over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are set, remove and cut into 1-in. pieces; keep warm.
In the same pan, stir-fry the onion and garlic until tender. Add vegetables; cover and cook over medium-high heat for 3-4 minutes or until no longer frozen. Stir in the chicken, soy sauce and remaining salt; cook for 1 minute. Add rice; stir-fry for 4-5 minutes or until heated through. Add eggs; heat through.
