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Healthy Chicken Fried Rice Recipe. How to make it!
Ingredients:
Brown rice – leftover rice from the day before works best. White rice will work great here too.
Chicken breasts – I like to dice the chicken into very small pieces about 1/2 – 3/4-inch, which makes it the perfect size for this fried rice.
Toasted sesame oil – this oil is very strong and a little goes a long way. This ingredient adds lots of flavor to this dish.
Vegetable oil (or canola oil) – this is used for sautéing (along with the sesame oil so you won’t use too much of that and sesame oil on its own has a low smoke point).
Frozen peas and carrots blend – I like to use the frozen vegetable here to save time, but fresh will work too you’ll have to longer so they’ll become tender enough.
Green onions – feel free to add more green onions to taste.
Garlic – only use fresh garlic here for the best flavor.
Eggs – you can add 3 eggs here to stretch the recipe a bit. If it’s easier for you, you can stir in a bowl with a fork first then add to the skillet.
Low-sodium soy sauce – if you have regular sodium soy sauce that will work too, just start with 2 Tbsp and add more if needed.
Method:
In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat.
Add chicken pieces, season lightly with salt and pepper, and saute until cooked through about 5 – 6 minutes.
Transfer chicken to a plate or a piece of foil and set aside.
Return the skillet to medium-high heat, and add the remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute for 1 minute, then add garlic and saute 1 minute longer.
Push veggies to the edges of the pan.
Add eggs in the center and cook and scramble until just set.
Return chicken to skillet along with rice.
Add in soy sauce and season with salt and pepper to taste.
Toss everything together and serve warm with Sriracha to taste if desired.
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