Description
A healthy and flavorful fried rice recipe featuring tender chicken, colorful vegetables, scrambled eggs, and a savory combination of coconut aminos and toasted sesame oil. This easy-to-make dish is perfect for a balanced weeknight meal packed with nutrients and vibrant tastes.
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
- 1 tablespoon toasted sesame oil
- 1/2 cup coconut aminos
Spices and Seasonings
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional – omit for less spice)
Grains
- 2 cups cooked white or brown rice (about 2/3 cup dry brown rice)
Instructions
- Cook Rice: Prepare the rice according to package directions using your preferred method. Rice cooking times may vary depending on the type of rice and cooking appliance used.
- Cook Chicken: Heat 1/2 tablespoon olive oil in a pan over medium heat. Add the cubed chicken breasts and sauté for 15-20 minutes until the edges are browned and the chicken is cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the remaining 1/2 tablespoon olive oil. Once heated, sauté the chopped onions and minced garlic for about 5 minutes until fragrant and translucent. Next, add the diced red bell peppers and finely chopped carrots. Continue to sauté for another 5 minutes until the vegetables start to soften.
- Scramble Eggs: Push the vegetable mixture to one side of the pan. In a small bowl, whisk the eggs until fully combined. Pour the eggs into the empty side of the pan and scramble them gently. Once the eggs are cooked through, about 1-2 minutes, combine them with the sautéed vegetables.
- Combine and Serve: Return the cooked chicken to the pan along with pepper, ground ginger, red pepper flakes (if using), toasted sesame oil, coconut aminos, thawed green peas, and the cooked rice. Stir everything together over low heat until warm and well combined. Serve hot, optionally garnished with sesame seeds or chopped scallions for added texture and flavor.
Notes
- Use coconut aminos as a gluten-free alternative to soy sauce for a healthier option.
- Adjust red pepper flakes according to your preferred spice level or omit for mild flavor.
- Leftover rice works perfectly for this recipe, ideally chilled overnight for better texture.
- You can substitute chicken with tofu or shrimp to suit dietary preferences.
- Adding chopped scallions or sesame seeds as a garnish adds extra flavor and presentation appeal.
