Project Description

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

Full Recipe

  • SERVES: 4
  • 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!