This wholesome version of chicken fried rice is packed with veggies, lean protein, and whole grains, making it a nutritious and delicious one-pan meal.
Ingredients:
- 2 cups cooked brown rice (or cauliflower rice for a low-carb option)
- 1 lb chicken breast, diced into small pieces
- 1 tbsp olive oil or sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 small onion, diced
- 1 cup carrots, diced
- 1 cup peas (frozen or fresh)
- 3 green onions, sliced
- 2 eggs, lightly beaten
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil (for finishing)
- Salt and pepper, to taste
Instructions:
- Cook the Chicken:
- Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.
- Add the diced chicken, season with salt and pepper, and cook for 5-7 minutes until fully cooked. Remove from the pan and set aside.
- Cook the Vegetables:
- In the same skillet, add garlic, ginger, and onion. Sauté for 1-2 minutes until fragrant.
- Add the carrots and cook for 3-4 minutes until slightly softened.
- Stir in the peas and cook for another 2 minutes.
- Scramble the Eggs:
- Push the vegetables to one side of the skillet.
- Pour the beaten eggs into the empty side and scramble until cooked through.
- Combine the Ingredients:
- Return the cooked chicken to the skillet.
- Add the cooked brown rice and stir everything together.
- Season the Fried Rice:
- Pour in the soy sauce and sesame oil, stirring to coat evenly.
- Cook for 2-3 minutes, allowing the flavors to combine.
- Finish and Serve:
- Remove from heat and garnish with sliced green onions.
- Serve warm and enjoy!
Tips:
- Use day-old rice for the best texture. Freshly cooked rice can be used, but let it cool and dry slightly before frying.
- Add extra veggies like bell peppers, zucchini, or spinach for more nutrients.
- For a spicy kick, drizzle with sriracha or add crushed red pepper flakes.
Would you like suggestions for meal-prepping this recipe or adding variations, like tofu or shrimp?
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