Healthier Chicken Fried Rice
A healthier version of fried rice using precooked chicken and whole-grain brown rice
Servings 4
Calories 366kcal
Equipment
- Wok or skillet
Ingredients
- 2 eggs
- 1 tbsp water
- 2 tbsp butter I use pastured butter (Kerrygold is one of my favorites)
- 1 cup mushrooms chopped
- 2 cups cooked brown rice cold
- 16 oz cooked boneless chicken breast chopped into bite-size pieces
- 2 scallions white parts included, finely chopped
- 1 tbsp olive oil
- 2 tbsp coconut aminos or soy sauce (I prefer the flavor of the coconut aminos)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
- toasted sesame seeds optional, for garnish
Instructions
- In a small bowl, beat egg and water and set aside.
- Melt butter in large wok or sauté pan over medium heat and add mushrooms.
- Sauté mushrooms for 2 minutes, stirring occasionally.
- Add the rice, chopped chicken, and green onion.
- Cook, stirring often, for 6 minutes.
- Push the rice mixture to the side of the wok or skillet and add the olive oil.
- Add the eggs and scramble until thickened.
- Stir the rice mixture and the scrambled egg together until combined.
- Add coconut aminos or soy sauce, salt, black pepper, and cayenne pepper and stir until mixed thoroughly.
- Garnish with sesame seeds and additional chopped green onions, if desired.
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 26g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 676mg | Potassium: 620mg | Fiber: 2g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg