Meanwhile, heat a non-stick wok or large non-stick frying pan over a medium-high heat. Spray with oil. Add eggs and cook, stirring until scrambled, about 3 - 5 minutes. Remove from pan and set aside.
Spray pan with oil and place back over medium-high heat. Add onions and garlic and cook, stirring for 2 minutes. Add chicken, carrots, capsicum and mushrooms and cook, stirring for 5 minutes or until chicken is golden brown and cooked through.
Stir in reserved egg, cooked rice, peas and soy sauce. Cook for a further minute or until heated through. Spoon into bowls and serve, drizzled with extra soy sauce if desired.
5.5 points / 4 serves
4 points / 6 serves
NOTES:
- If you just use 4 egg whites instead of whole eggs, the points value is 4 (based on 4 serves), but I prefer the extra taste of using whole eggs.
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