“Better-Than-Takeout” Chicken Fried Rice
If you’ve never made fried rice before, it’s time to change that…
This recipe takes less than 20 minutes from start to finish, and the best part? It can all be done in one pan meaning the dishes are minimal! You won’t be tempted to eat from a white styrofoam box again after trying my healthy take on chicken fried rice.
"Better-Than-Takeout" Chicken Fried Rice
Makes 6 Servings. Each Serving: 288 Calories; 5F/34C/25P - 2 Fibre
Ingredients
- 1 Tbsp Sesame oil
- 1 lb Boneless, skinless chicken breast cut into bite sized pieces
- 1.5 Cups Frozen peas and carrot blend (use straight from frozen)
- 3 Green onions, sliced
- 2 Garlic cloves, minced
- 2 Eggs, lightly beaten
- 1/4 Cup Egg whites
- 4 Cups Cooked, long grain rice ( I like Jasmine rice, but brown or wild works as well)
- 3-4 Tbsp Low sodium soy sauce
- Salt and pepper to taste
Instructions
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In a large non-stick skillet or wok, add the oil and chicken and cook over medium heat until chicken is brown and cooked through.
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Once chicken is cooked, remove from pan and add the frozen vegetable mix and cook until they begin to soften. Add the garlic and cook for one more minute.
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With the vegetables still in the pan, push them to one side and add the egg and egg whites. Scramble the eggs until cooked.
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Add the chicken, rice, onions, soy sauce, salt and pepper and allow to heat through, about 3 minutes. Stir every so often as to evenly transfer the heat. Dish and enjoy!
Recipe Notes
*Note: For a lower carb option try swapping the rice for cauliflower rice or swapping equal portions of each to do half rice and half cauliflower rice.