Tastes just like takeout chicken fried rice! Best thing about this recipe is you can add any veggies that you love and it comes out perfect every time. I’ve been making it for years and slightly change it up with different veggies each time. Enjoy!
Chicken Fried Rice
Servings 4
Ingredients
- 2 tbsp sesame oil
- 1 tbsp + 2 tsp coconut oil
- 1 cup carrots, chopped
- 1 cup broccoli florets
- 1 cup frozen petite green peas
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 6 scallions, chopped
- 4 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 1 cup bean sprouts
- 3 cups cooked brown rice or cauliflower rice
- 2 eggs, lightly beaten
- 2 tbsp tamari or braggs liquid aminos
- 1/4 tsp black pepper
Instructions
- In large skillet or wok heat over medium-high heat add 2 tsp coconut oil and swirl to coat bottom of the pan.
- Add chicken and cook until lightly brown and no longer pink.
- Remove chicken from skillet and set aside
- Add sesame oil and 1 tbsp coconut oil, swirl to coat
- Add carrots and broccoli; stir-fry for 3 minutes or until crips-tender
- Add cooked chicken, peas, scallions, garlic, ginger & bean sprouts; stir-fry for 2 minutes
- Add rice; cooked for 3 minutes or until heated through
- Reduce heat to medium, push rice mixture to one side of the pan and add eggs to opposite side of the pan
- Cook, stirring frequently for 2 minutes or until eggs are fully cooked
- Remove from heat; stir in tamari and pepper
