Healthy Chicken Fried Rice
Adapted from Trim Healthy Mama Table
Equipment
- I love using a wok for this recipe, but a big skillet works, too
Ingredients
- 1 1/2 C egg whites from the carton is easiest
- salt and pepper
- 2 T toasted sesame oil
- 1 C frozen peas
- 1 C frozen classic veggies (carrots, peas, corn)
- 1 12 oz bag cauliflower rice (fine in your freezer section)
- 6-8 green onions, diced
- 4 cloves garlic, minced
- 1 ½ lb boneless, skinless chicken breasts cut into bite size pieces (use kitchen scissors)
- 4 C cooked brown rice (the minute rice version is great)
- 1/3 C soy sauce
- Red Pepper flakes to taste
Instructions
- Heat a large skillet over medium-high heat an spray with non-stick cooking spray.
- pour the eggs whites into the pan and season with the salt and pepper. Cook the eggs whites for a minutes until they are set. Remove from skillet and set aside.
- Increase the heat to high and add 1 tablespoon of the sesame oil. Add the peas, frozen veggie mix, cauli rice, green onions, and garlic. Season with salt and pepper and cook for 3 minutes.
- Push the veggies to one side of the pan, add 1 tablespoon sesame oil to the other side of the pan, and add the chicken. Season with salt and pepper, and cook without stirring for 5 minutes, then flip and allow to cook on the other side for another 3 minutes, or until cooked through.
- Return the eggs whites to the skillet and add the brown rice and soy sauce. Reduce the heat to medium and toss al the ingredients for a few more minutes until heated through. Add red pepper flakes if desired. Enjoy!
Servings: 12