Chicken Fried Rice
Ingredients
The rice and chicken
-
2
cups
cooked brown rice
-
2
tbsp
olive oil
-
2
pieces
chicken breasts (cubed)
The vegetables and flavorings
-
2
cloves
garlic (minced)
-
½
cup
diced carrots
-
½
cup
frozen peas
-
2
pieces
green onions (sliced)
-
2
tbsp
coconut aminos
-
2
pieces
eggs (lightly beaten)
-
to taste
salt
-
to taste
black pepper
Instructions
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the cubed chicken until no longer pink.
- Remove the chicken and set aside, then add another tablespoon of olive oil to the skillet.
- Add minced garlic and cook until fragrant, then stir in diced carrots and frozen peas, cooking until tender.
- Push vegetables to one side and pour in beaten eggs, scrambling them until cooked and then mixing with the vegetables.
- Add cooked rice to the skillet, breaking up clumps and mixing well with the vegetables and eggs.
- Pour coconut aminos over the rice and stir to coat, cooking for an additional 2 to 3 minutes.
- Return the cooked chicken to the skillet and toss with the rice and vegetables until heated through.
- Season with salt and pepper, stir in sliced green onions, and cook for another minute before serving.
Nutrition Facts (estimated)
Servings
6 servings
Calories
238
Total fat
9g
Total carbohydrates
19g
Total protein
20g
Sodium
223mg
Cholesterol
103mg
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