Description
This Healthy Fried Rice Recipe is a delicious and nutritious meal that’s packed with protein, vegetables, and flavor. It’s a quick and easy weeknight dinner that the whole family will love.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup onion, finely chopped (1 medium onion)
- 1 tablespoon garlic, finely minced
- 1 cup red bell pepper, diced in small squares (1 large pepper)
- 1 cup carrots, peeled then finely chopped
- 2 eggs
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional – omit if you prefer less spice)
- 1 tablespoon toasted sesame oil
- 1/2 cup coconut aminos
- 1 cup frozen green peas, thawed
- 2 cups cooked white or brown rice (about 2/3 cup dry brown rice)
Instructions
- Cook Rice: Cook rice according to package directions. Rice cooking time will vary depending on the type/method you use.
- Cook Chicken: In a pan, heat 1/2 tablespoon olive oil. Sauté chicken for 15-20 minutes until browned on the edges. Remove chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add an additional 1/2 tablespoon of olive oil. Heat the oil and sauté onions and garlic for 5 minutes. After 5 minutes, add in peppers and carrots. Sauté for an additional 5 minutes until they start to soften.
- Scramble Eggs: Push the veggie mixture to one side of the pan. In a small bowl, whisk together eggs until combined. Add eggs to the pan and scramble on the empty side of the pan. Once eggs are cooked (about 1-2 minutes), stir together with the veggie mixture.
- Combine and Serve: Add pepper, ginger, red pepper flakes (if using), toasted sesame oil, coconut aminos, thawed peas, cooked rice, and cooked chicken back to the pot. Stir over low heat until combined and warm. Serve with sesame seeds or chopped scallions and enjoy!
Notes
- Chicken: You can substitute the chicken with tofu or shrimp for a vegetarian or pescatarian option.
- Vegetables: Feel free to add other vegetables to your fried rice, such as broccoli florets, snap peas, or mushrooms.
- Rice: Use leftover cooked rice or cook rice specifically for this recipe. Day-old rice works best for fried rice, as it’s less sticky.
- Coconut Aminos: Coconut aminos are a soy-free alternative to soy sauce. You can substitute with low-sodium soy sauce if you prefer.
- Spice Level: Adjust the amount of red pepper flakes to your preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 450kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
