Chicken Fried Rice (adapted from Weight Watchers)
3 oz. chicken breast diced
1 1/2 tbsp oyster sauce, divided
2 tsp fresh grated ginger
1 clove garlic, grated
2 tsp sesame oil
1 tbsp peanut oil
1/2 small onion, diced (I used red because it was on hand)
4 scallions, sliced
1 carrot, diced
1 egg, lightly beaten
1 tbsp light soy sauce
1 cup frozen peas
2 cups cooked white rice, cold
- Combine the chicken, half of the oyster sauce, the ginger, garlic, and 1 teaspoon of the sesame oil in a small bowl; set aside.
- Heat the peanut oil in a wok over medium-high heat. Add the chicken mixture and cook, stirring constantly, until the chicken begins to brown, about 3 minutes.
- Reserve 2 tablespoons of the chopped scallions for garnish. Add the remaining scallions, onion and the carrot to the chicken in the wok. Cook, stirring constantly, until the vegetables are tender, about 5 minutes. Add the egg, stirring quickly and constantly with a wooden spoon until the egg begins to set, about 2 minutes.
- Stir the rice, soy sauce, the remaining oyster sauce, and the remaining 1 teaspoon sesame oil into the skillet. Cook, stirring frequently, until the rice is heated through, about 5 minutes. Stir in the peas and cook, stirring, until heated through, about 2 minutes. Serve sprinkled with the reserved 2 tablespoons scallions. Serves 3-4.