Low-Fat Chicken Fried Rice - cooking recipe

Ingredients

2 breasts of chicken (skinless and boneless)
1 c. broccoli
1 c. snow peas
1 c. cauliflower
1 c. bean sprouts
1 c. water chestnuts
1 bell pepper, chopped
2 c. rice
2 tsp. garlic powder
2 Tbsp. parsley, dried
2 tsp. lite salt
2 tsp. lemon pepper
1/4 c. soy sauce lite
nonstick spray
1/2 c. water

Preparation

Cube the chicken breasts.
Coat a wok or frying pan with nonstick spray.
Stir-fry the chicken until done, about 5 to 6 minutes.
Take chicken out; set aside.
Combine all vegetables together with 1/2 cup water; cook until tender, about 8 minutes. Cook rice separately until done.
Add garlic powder, parsley, lite salt and lemon pepper to vegetables.
Add chicken back to vegetables; add in the cooked rice.
Add 1/4 cup soy sauce or to taste.
Mix and serve.