Description
A healthy and flavorful fried rice recipe featuring tender chicken, fresh vegetables, scrambled eggs, and a savory blend of spices and sauces. Perfect for a quick and nutritious weeknight meal, this dish combines brown or white rice with a variety of colorful veggies, seasoned with coconut aminos and toasted sesame oil for an Asian-inspired taste without the excess sodium.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 eggs
Vegetables
- 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
- 1 cup frozen green peas, thawed
Oils and Sauces
- 1 tablespoon olive oil (divided)
- 1 tablespoon toasted sesame oil
- 1/2 cup coconut aminos
Spices
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional – omit if less spice preferred)
Grains
- 2 cups cooked white or brown rice (about 2/3 cup dry brown rice)
Instructions
- Cook Rice: Prepare the rice according to the package instructions. Cooking time will vary depending on the rice type and method used. Set the cooked rice aside once ready.
- Cook Chicken: Heat 1/2 tablespoon olive oil in a pan over medium heat. Add the cubed chicken and sauté for 15-20 minutes, stirring occasionally, until the chicken is browned on the edges and cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the remaining 1/2 tablespoon of olive oil and heat. Sauté the finely chopped onions and minced garlic for about 5 minutes until fragrant and translucent. Then add the diced red bell pepper and chopped carrots, cooking for another 5 minutes until the vegetables start to soften.
- Scramble Eggs: Push the sautéed vegetables to one side of the pan. In a small bowl, whisk the eggs until combined. Pour the eggs into the cleared space in the pan and scramble them gently over 1-2 minutes until fully cooked. Stir the eggs together with the vegetable mixture to combine.
- Combine and Serve: Add the pepper, ground ginger, red pepper flakes (if using), toasted sesame oil, coconut aminos, thawed peas, cooked rice, and cooked chicken back into the pan. Stir everything together over low heat until all ingredients are well combined and warmed through. Serve hot, optionally garnished with sesame seeds or chopped scallions for extra flavor and texture.
Notes
- Use brown rice for a healthier, higher fiber option, or white rice for a softer, traditional fried rice texture.
- Red pepper flakes are optional and can be omitted to reduce spice.
- Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
- Feel free to substitute vegetables based on preference or seasonal availability, such as snap peas, corn, or mushrooms.
- For a lower sodium version, reduce or omit coconut aminos, or substitute with low-sodium soy sauce.
- This recipe can be made ahead and reheated for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
