"Skinny" Chicken Fried Rice

We had this for dinner last night.  You might not see it all, but it was full of vegetables!  I was able to eat my whole helping of it, without a single pound gained this morning.  There are versions out there that might help you out with "light" soy sauce, but I didn't have that so I used the regular soy sauce, and even added in some oyster sauce (*which turns out has been THE missing ingredient that I have needed to make good chinese food!)
6 COOKED cups BROWN rice (*the key to good fried rice is to have COOLED rice to mix in later)
2 Chicken Breasts--shredded(*I cooked mine in the crock pot!)
2 Tablespoons Soy Sauce
2 Tablespoons Oyster Sauce
**Mix the chicken and sauce ingredients together and set aside while you chop the other ingredients.
1/2 cup white oninon
1/4 green onion
3 garlic cloves
1 cup chopped celery
1 cup fresh mushrooms
1 cup chopped carrots
1 cup frozen peas
**Spray your pan.  Cook the vegetables and garlic together until the onions become translucent Stir constantly because garlic can burn very easily. Add in the chicken and 1/4 teaspoon of Crushed Red Pepper Flakes (optional, but we liked it!).  Push ingredients to the side and spray pan.  Scramble two eggs (*or egg whites) and mix through the chicken and vegetables.  Add in your rice and splash with more soy sauce to taste.

 My Chicken Fried Rice may have been close to this nutritional value.  The only thing that differed in the two recipes was the use of "light soy sauce".  So I probably had WAY more sodium due to not having a low sodium soy sauce and using some oyster sauce as well.
Servings: 6 – Amount Per Serving (approx. 2 cups per serving): Calories: 385; Total Fat: 11g; Total Carbs: 53g; Dietary Fiber: 3g; Protein: 17g; Sugar: 1
WW Points Plus: 10

 Nutritional Information Provided by http://skinnymom.com/2013/03/01/skinny-chicken-fried-rice/