Healthier Chicken Fried Rice

A healthier version of fried rice using precooked chicken and whole-grain brown rice

Course Main Course

Cuisine Chinese

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 366kcal

Author Amee

2 eggs
1 tablespoon water
2 tablespoon 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 tablespoon olive oil
2 tablespoon coconut aminos or soy sauce (I prefer the flavor of the coconut aminos)
½ teaspoon salt
¼ teaspoon black pepper
⅛ teaspoon cayenne pepper
toasted sesame seeds optional, for garnish

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.