Mu Shu Chicken Fried "Rice"

*A big thanks for all the heart-warming comments from last week's post. 

If you missed it, you can read it here.*

 

 

In an effort to LOSE THIS BABY WEIGHT, I've started incorporating some light, fresh meals into our rotation.

 

Don't worry, I'm not going to go all "diet-y" on you.  That just isn't me.  I believe in good food.  Here at home I'll just be eating smaller portions and sneaking in a light meal here or there to keep me in check.

 

Mmm, k?

 

Now that we got that out of the way, let's talk about this dish.  It's light, refreshing and filling and although it looks a bit complicated it isn't.  It came together so quick!

 

I told my kids we were having "chicken and rice", which it essentially tastes and looks like.  They bought it!  My son had two bowls.  It makes this mama's heart just go pitter-patter seeing them down a bowl of vegetables for dinner.  It doesn't always happen, but when it does I rejoice {silently of course, because if I drew attention to it, they'd no doubt stop eating it.}



 

 

The husband, who gets home in the wee morning hours from work and who is usually scrounging for food at this time, even claimed in the morning that is was really good - yet still light enough that he wasn't stuffed when going to bed.

 

Much better than the usual chips and salsa he eats in gallons.

 

And here's the thing.  Use whatever veggies you want in this.  Definitely keep the cabbage in there, but if you don't have carrots, that's fine, use something else.  I thought about using some cauliflower in this, but opted for using up my broccoli instead.  Be creative!

 



Mu Shu Chicken Fried "Rice'

Print this Recipe!
 
2 T. olive oil
2 cloves garlic, mashed
2 eggs, beaten
3 c. shredded cabbage
2 carrots, shredded
1 c. broccoli, chopped finely
2 c. shredded chicken
3 T. soy sauce
salt
pepper
 
1.  In a wok or large skillet, heat oil to medium-high heat.
2.  Add the garlic, stirring constantly, for 30 seconds.
3.  Add the cabbage, broccoli and carrots, cooking until wilted, about 3-4 minutes.
4.  Push all vegetables to the side and add the eggs.  Cook, stirring constantly until scrambled.  Then mix in with the vegetables.
5.  Add in the chicken, stirring to heat through.  Drizzle with soy sauce.
6.  Taste and add salt and pepper if needed.
7.  Serve hot.