This recipe is a new staple at our house. It tastes better than takeout and is much healthier, too. You control the amount of oil and it uses brown rice for extra fiber. It uses ingredients that most would already have on hand, and it is a recipe that the whole family loves and gets excited about.
It is super convenient to have a whole meal in one, as it contains protein from the meat, fiber from the brown rice, and even has your serving of vegetables. The recipe calls for uncooked chicken breast, but if you have leftover, already-cooked chicken, use that and make this meal SUPER easy!
For an extra special meal, try serving this with my Baked Vegetable Egg Rolls.
Chicken Fried Rice
3 cups cooked long-grain brown rice (preferable leftover rice)
3/4 lb boneless skinless chicken breasts, diced into 3/4 inch pieces
1 Tbsp sesame oil, divided
1 Tbsp canola oil (or coconut 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 & Freshly Ground Pepper
In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of canola/coconut oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and salute until cooked through, about 5-6 minutes. Transfer chicken to a plate and set aside.
Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1/12 tsp canola or coconut oil. Add peas and carrots blend and green onions and salute 1 minute, then add garlic and salute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble. Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste.