An easy flavorful fried rice that’s made with brown rice and lean chicken breast instead of white rice and ham. A recipe everyone can agree on! Hearty and so satisfying. It make great leftovers too.
PREPARATION TIME:
Prep:10 minutes
Cook:15 minutes
Ingredients:
- 3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
- 3/4 lb bonelss skinless chicken breasts , diced into 3/4-inch pieces
- 1 Tbsp toasted sesame oil , divided
- 1 Tbsp canola oil , divided
- 1 1/3 cups frozen peas and carrots blend
- 3 green onions chopped
- 2 cloves garlic , minced
- 2 large eggs
- 3 Tbsp low-sodium soy sauce
- Salt and freshly ground black pepper
- Sriracha , for serving (optional)
Instructions:
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In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
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Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
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Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
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Recipe Source: adapted with slight changes from Rachel Schultz
Nutrition Facts
Chicken Fried Rice
Amount Per Serving
Calories 518Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Cholesterol 181mg60%
Sodium 767mg33%
Potassium 726mg21%
Carbohydrates 54g18%
Fiber 6g25%
Sugar 1g1%
Protein 36g72%
Vitamin A 6220IU124%
Vitamin C 11.2mg14%
Calcium 71mg7%
Iron 2.9mg16%
