Week 1: Chicken Not-Fried Rice

Source: Weight Watchers Online
Overall impression: Awesome! Family loved it!
It was ... easy, fast and cheap, but I modified it a little so it's not the low-fat, low-cal recipe that it once was

Chicken Not-Fried Rice
Time: 30 min
Servings: 4

Ingredients

2 cups water
1 tablespoon no-salt, real butter
1 teaspoon salt*
1 cup white rice
Olive oil in a spray bottle
2 boneless, skinless chicken breasts
2 large carrots, peeled
4 green onions, greens and whites
2 garlic cloves
2 eggs
1/2 cup frozen peas
3 tablespoons soy sauce

Pictured with roasted cauliflower (olive oil, sea salt, cumin)

Directions
In a sauce pan, bring water, butter and salt to boil.  Stir in rice and bring back to simmer.  Cover, reduce heat to low and let cook until all water is absorbed (about 20 minutes).

Meanwhile, coat the bottom of a large frying pan with olive oil.  Place on stove on medium-high heat.  Using kitchen shears, cut the chicken into bit sized pieces and place in frying pan.  Stir occasionally.

While chicken is cooking, shred the carrot and slice the green onions, keeping the white parts (called scallions) separate from the greens.  Peel the garlic and dice (or mince, your choice).  When the chicken is no longer pink, add the carrots, scallions and garlic to the pan.  (You may need to add a little more olive oil.)   Cook, stirring occasionally for 5 minutes or until chicken is done through.

Push the chicken, carrot, scallion, garlic mix over to half of the frying pan.  (If your frying pan isn't big enough, then remove the mixture to a plate.)  Add more olive oil and then the egg.  Scramble the eggs in the pan while cooking.  Then the egg is done, stir back in the chicken mixture and add the frozen peas.

Now the rice should be done.  Stir that in with the soy sauce.  Taste and decide if you want more soy sauce.

*If you are using butter with salt or a butter substitute then don't add the teaspoon of salt to the rice.