Recipes

Soy-Free (Lighter) Chicken Fried Rice

Lets talk Chinese take-out.

It is one of the greatest things ever, but typically not the healthiest. Not to mention, here in the desert we tried so many local spots, but my husband would claim every. single. time. that I could make it better. Well, I got to give it to the guy, he wasn’t wrong! This recipe was more of a test run, but it turned out so amazing on the first try, it is now an official staple in our home. It comes together in right around 30 mins, and is filled with all the delicious aromas and flavors of chinese cuisine. Now all that’s missing are the little white take out boxes!

Ingredients: (feeds 2-4)

2 boneless skinless chicken breasts cut into bite sized cubes or strips
pre-cooked short grain brown rice (you can also use frozen pouches from places like trader joes)
2 eggs
1-2 tbsp minced garlic
salt
cracked black pepper
ground ginger
avocado oil
peanut oil
coconut amino acids (soy sauce replacement)
green onions
chopped veggies of choice (we always have broccoli and rainbow carrots on hand) *any veggie is fine, and you can also use frozen veggies*

Directions:

Start by marinating chicken pieces in a bowl, with salt, pepper, ginger, 1(ish) tsp of peanut oil, and a good drizzle of avocado oil. I usually do this while I prep my veggies, around 10-15 mins. So while chicken is cooking, slice and dice your veggies! I personally don’t think you can do too many veggies, this was about 2 cups of broccoli, 4 large rainbow carrots (peeled and chopped) and 3 large stalks of green onions.

Cook chicken over stove top in a large saucepan or wok over medium high heat. It will cook fast, approx 5-6 mins. Transfer chicken to *heat safe* bowl, as well as all the juices from the pan. Do not rinse or discard any juices – you will use it all later. After chicken is removed, in the same sauce pan, add your broccoli, and carrots (or whatever veggies you’re using).

Sautee for 3-5 mins until slightly soft, add in garlic and almost all of your green onions (saving some for final serving).

Sautee veggies and garlic for roughly 2 mins. Move all veggies to one side of pan, and crack to eggs on the clear side.

Simply scramble them as you normally would with scrambled eggs. Once egg is fully scrambled, add in your pre-cooked rice, chicken (and all the juices).

Toss well, until everything is fully distributed. Lastly, mix in a good amount of coconut aminos. I just add it until it has the desired amount of sauce that we like, usually when there is just enough coating all surfaces.

Serve with a sprinkle of everything but the bagel seasoning (optional), or plain sesame seeds, add your remaining green onions, and if you’re like me – a drizzle of sriracha! Hubby omits that final addition, haha. But there you have it. Absolutely delicious, healthy, and simple chicken fried rice. Hope you enjoy!

Note: this reheats very well for leftovers too! We rarely have leftovers (its that good), but hubby and I always fight over who gets it if we do have some remaining. Dibs is a very real thing at the end of the night, ha!