Ingredients

• 2 sprays cooking spray
• 4 large egg white(s)
• 1/2 cup scallion(s), chopped, green and white parts
• 2 medium garlic clove(s), minced
• 12 oz uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
• 1/2 cup carrot(s), diced
• 2 cup cooked brown rice, regular or instant, kept hot
• 1/2 cup frozen green peas, thawed
• 3 Tbsp low-sodium soy sauce

Instructions

• 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 to 5 minutes. Remove from pan and set aside.
  
  
• Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, stirring frequently, about 5 minutes.
  
  
• Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, about 1 minute. Yields about 1 cup per serving.