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Chicken Fried Rice
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Chicken Fried Rice
Author: Peaked_18
Time:
60 minutes
Difficulty:
Medium
Serving Size:
2
Description
Here is an everyday Asian staple, modified to fit our lifestyle. It’s quick, easy, and delicious, and it can be made in bulk and enjoyed for the next few days.
Ingredients
  • 1 lb. thinly sliced boneless chicken breast
  • 3 cups cook brown rice
  • 1 cup frozen peas and carrots, thawed
  • 5 scallions/green onions, chopped
  • 1 omega-3 egg plus 3 egg whites (1/2 cup), beaten
  • 4 cloves garlic, chopped
  • 1 tbsp. peanut oil
  • 1 tbsp. soy sauce
  • 1/4 tsp salt
Preparation
  1. Start cooking the brown rice, then slice up the chicken breast thinly, then cut up the garlic and scallions, then thaw the frozen peas and carrots, and finally beat the eggs together.
Instructions
  1. In a large skillet or wok, sauté the garlic in half of the peanut oil for under a minute, then add the chicken and stir-fry for about 5-8 minutes until cooked throughout. Add the peas and carrots and scallions and stir-fry for another 2 minutes. With your spatula, push the cooked materials near the sides of the wok or skillet, opening a bare spot in the middle. Add the remaining peanut oil, then the beaten eggs. Scramble the eggs in the center of the wok/skillet, and when the eggs have finished cooking throughout, return the other ingredients to the center of the wok/skillet, mixing with the eggs. Add the steamed rice and salt, toss lightly for a couple of minutes, then drizzle the soy sauce over the top. Serve warm, or store in an airtight container in the refrigerator.
  3. [b]All credit goes to John Berardi for providing the recipe in his book Gourmet Nutrition. [/b]
  5. A little something you can do is add in a chicken fried rice seasoning packet found at your local supermarket.

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