Healthy Fried Rice

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A better-than-takeout healthy fried rice packed with chicken, veggies, and brown rice. Flavorful, easy, and perfect for a wholesome weeknight dinner.

1 tablespoon olive oil, divided

1 lb boneless, skinless chicken breasts, cut into ½-inch cubes

1 cup diced onion

1 tablespoon minced garlic

1 cup diced red bell pepper

1 cup diced carrots

2 large eggs

¼ teaspoon black pepper

¼ teaspoon ground ginger

¼ teaspoon red pepper flakes (optional)

1 tablespoon toasted sesame oil

½ cup coconut aminos (or low-sodium soy sauce)

1 cup green peas, thawed

2 cups cooked white or brown rice (about ⅔ cup dry)

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Cook Rice:

Prepare rice according to package instructions. Set aside.

Cook Chicken:

Heat ½ tablespoon olive oil in a large skillet over medium heat.

Add cubed chicken and sauté for about 10 minutes or until fully cooked.

Remove chicken and set aside.

Sauté Vegetables:

In the same skillet, add the remaining ½ tablespoon olive oil.

Sauté onion and garlic for 5 minutes until translucent.

Add bell pepper and carrots; cook for an additional 3 minutes until slightly tender.

Scramble Eggs:

Push vegetables to one side of the skillet.

In a small bowl, whisk the eggs and pour them into the empty side of the pan.

Scramble until fully cooked, then mix with vegetables.

Combine All Ingredients:

Return cooked chicken to the pan.

Add black pepper, ground ginger, red pepper flakes, sesame oil, coconut aminos, peas, and cooked rice.

Stir everything together over low heat until heated through and well combined.

Protein options: Swap chicken for tofu or shrimp for variation.

Coconut aminos: A great soy-free, gluten-free alternative to soy sauce.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheats well!

Meal prep tip: Double the recipe and portion into containers for the week.

Find it online: https://allrecipesmade.com/healthy-fried-rice/