Chicken Fried Rice
This Chicken Fried Rice has all the flavor of your favorite takeout. Made with veggies, scrabbled eggs and tossed in a homemade fried rice sauce, this easy recipe is perfect for meal prep and busy nights.
Servings: 4 servings
Calories: 414kcal
Ingredients
- 1 lbs. chicken breast, chopped
- 1 cup basmati (measured raw), cooked
- 1 cup frozen peas, thawed
- 1 cup frozen carrots, thawed
- 1/2 medium yellow onion, chopped
- 1 Tbsp. garlic, minced
- 4 Tbsp. coconut aminos
- 1 Tbsp. toasted sesame oil
- 1/2 tsp. ground ginger
- 2 whole eggs
- red pepper flakes
- salt and pepper, to taste
Optional Toppings
- green onion, chopped
- toasted sesame seeds
- sriracha sauce
Instructions
- Chop chicken into bite size pieces and season with salt and pepper. Spray pan or large wok with cooking spray and add chopped chicken to pan over medium heat. Cook until almost cooked through.
- Add onions and garlic and saute until fragrant. Add thawed vegetables, 1 Tbsp. coconut aminos, 1 Tbsp. sesame oil, mix together and cook for a few minutes.
- Add cooked rice, remaining 3 Tbsp. coconut aminos, 1/2 tsp ground ginger, crushed red pepper flakes (to your liking) and mix together well.
- Create a hole in the center of the mixture and spray with cooking spray. Add 2 eggs and scramble. Once cooked mix in with the rice mixture.
- Top with your favorite additions like sriracha, green onions and sesame seeds and enjoy!!
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- For serving size, weigh your final dish and divide by 4.
- Top with green onions, toasted sesames and sriracha.
- Use leftover or day-old rice for the best fried rice.
Nutrition
Calories: 414kcal | Carbohydrates: 48g | Protein: 44.7g | Fat: 7.4g
