Chicken Fried Rice

Sunday, January 24, 2016


1lb skinless boneless chicken breast, diced
3 cups brown rice, cooked
1 cup vegetables (corn, broccoli, carrots, peas)
3 tablespoons reduced sodium soy sauce
1 teaspoon sesame oil
1/4 cup white onion, diced
Salt & pepper
2 eggs, beaten
1 tablespoon vegetable oil

*Heat vegetable oil in a large frying pan or wok over medium heat.
*Add diced chicken. Season with salt and pepper and cook until no longer pink.
*Remove chicken once thoroughly cooked.
*Add eggs to same frying pan. Cook as scrambled eggs, fluffing and chopping them.
*Add vegetables, onions and half of the soy sauce to the scrambled eggs. Reduce heat to low.
*Simmer for a 5 minutes mixing every other minute.
*Add chicken, rice, remainder of soy sauce and sesame oil. Mix thoroughly and cook for 5 minutes.

Substitutes/Recommendations
-Swap brown rice for quinoa.
-Swap chicken for shrimp or ham.
-Choose any vegetable combinations.
-Egg is optional.
-Using day old, cold rice tastes best.
-Don't want to use a grain? Use a total of 4 cups of vegetables. 
-Frozen vegetables can be used, simply cook them with the eggs for a few more minutes until tender.
-Other recommendations: green beans, snap peas, mushrooms, garlic, sesame seeds and green onions.