Easy dinner with minimal ingredients but lots of flavor. Good as breakfast too!
Whenever I cook a grain or a root vegetable, I like to make more than we need for the meal so we have left-overs. Rice, and quinoa, are both so easy to make and can be used in so many types of meals. I don’t find myself eating rice a lot but I’m a big fan of dishes that involve rice. Like fried rice!
Mix things up and add egg, cauliflower, cabbage, greens or any vegetables and add-ins you like!
Frying the rice in a wok here! If you don’t have one, any skillet or pot will do!
I even used frozen organic peas and carrots. Made the meal super quick, fresh or frozen work here.
Chicken Fried Rice
- SERVES: 4
- TOTAL TIME: 20MIN
6 boneless skinless chicken breast
1 tbs coconut oil
1/4 cup tamari or gluten free soy sauce
2 tbs rice vinegar
2 tbs honey
1 tbs sesame oil
1 tbs oyster sauce, optional
1-2 cups cooked brown rice
1 tbs sesame oil
1/2 cup broccoli, chopped
1/3 cup peas
1/3 cup carrots, diced
1/3 green onions, chopped
2 handfuls fresh baby spinach
Heat a large skillet over medium heat then add coconut oil, then chicken, or your choice of protein.
Cook for about 5 minutes on each side or until fully cooked.
Transfer chicken to a clean cutting board and slice into 1/2 inch piece. or to desired size. Set aside.
In the same skillet, whisk in tamari, rice vinegar, honey, sesame oil and oyster sauce. Stir together until slightly thickened then add in chicken to coat, set aside again.
Next, heat a wok or a large skillet over medium-high heat then sesame oil and rice, stir to mix.
Once heated, add in prepared vegetables and mix.
Once mixed and incorporated, stir in chicken and sauce mix. Toss to coat.
When heated and mixed together, transfer servings to a bowl and top with sesame seeds, extra green onions, and hot sauce, if desired. Enjoy!
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