Chicken & Vegetable Fried Rice
Yield: 3 servings Ingredients- 2-3 chicken breasts, cooked & diced
- 2 cups cooked brown rice
- 2 cloves garlic, minced
- 1 tsp. ground ginger
- 2 large carrots, peel and diced or sliced
- 2 celery stalk, chopped
- ½ onion, diced
- 1 bell pepper, diced
- 1 cup spinach (optional)
- 2 tsp. toasted sesame oil
- 2 Tbsp. low sodium soy sauce
- 2 eggs scrambled
- Red pepper flakes (optional)
- Olive oil
- Salt & pepper
- Other optional vegetables: peas, broccoli, corn, mushrooms
- Heat a large skillet over medium heat and coat with 1 tsp oil. Add two scrambled eggs to the pan cook until the eggs are set.
- Remove the eggs from the pan and set aside.
- In the same pan add another drizzle of olive oil. Add onions, carrots, celery, and bell pepper. Stir occasionally and cook until the onions are translucent.
- Once the vegetables are cooked, remove them from the pan and set aside (you can add them to the eggs).
- Again in the same pan, add another small drizzle of olive oil. Add garlic, ginger, and red pepper flakes and stir for 30 seconds. Add the cooked rice and stir occasionally for about 3 minutes.
- Re-add cooked vegetables and eggs to the pan with the rice. Add the spinach at this time and stir until wilted.
- Remove the pan from the heat and add sesame oil, soy sauce, salt, and pepper to taste.
- 404 calories
- 41 g carbohydrates
- 12 g fat
- 35 g protein