Healthy Fried Rice
If you're craving take-out, but want something healthier, this healthy fried rice is the perfect solution. Made with brown rice, chicken, and extra veggies all tossed with coconut aminos and toasted sesame oil for that signature fried rice taste. Flavorful, family-friendly, and ready in less than 30 minutes.
Servings 4 servings
Calories 532kcal
Equipment
- 1 large skillet
Ingredients
- 2 tbsp. avocado oil (or extra-virgin olive oil)
- 1 lb. chicken, cut into ½" cubes
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cups chopped broccoli
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots mix
- 2 eggs
- 3 cups cooked brown rice (see notes)
- ¼ cup thinly sliced green onions
- ¼ cup coconut aminos (see notes)
- 2 tbsp. toasted sesame oil
Instructions
- Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add diced chicken and season lightly with salt and pepper. Sauté, stirring frequently, until all pieces of chicken are cooked through (about 10 minutes). Remove chicken from pan and set aside.1 lb. chicken, cut into ½" cubes
- Add an additional tablespoon of oil to the pan and add onion, pepper, and broccoli. Sautee for about 5 minutes, or until onions are translucent. Next, add in the garlic and frozen peas/carrots. Continue cooking until frozen veggies are warm (about 2 minutes).1 small yellow onion, chopped, 1 red bell pepper, chopped, 2 cups chopped broccoli, 2 garlic cloves, minced, 1 cup frozen peas and carrots mix
- Turn to medium heat and push veggies off to one side of the skillet and add the eggs (you can whisk the eggs first or crack them directly into the pan- you may want to add some more oil to this side of the pan to avoid sticking). Scramble eggs. Once eggs are fully cooked, mix them in with the veggies.2 eggs
- Turn heat back to med-high and add cooked rice, cooked chicken, green onions, coconut aminos, and toasted sesame oil. Mix everything together and continue cooking, stirring frequently, to allow rice to cook around the edges and for chicken to heat back up (about 3-5 minutes).3 cups cooked brown rice , ¼ cup thinly sliced green onions, ¼ cup coconut aminos, 2 tbsp. toasted sesame oil
- Taste and add more coconut aminos and/or salt if desired. Serve immediately and enjoy!
Video
Notes
- The larger the skillet you have the better. If you don't have a large skillet, I recommend frying the rice in batches (starting on step #4).
- Day old cooked rice is best for making fried rice. See blog post for tips on the best rice. Long grain rice is best for fried rice.
- I like to add in an extra tablespoon, or two, of avocado oil in with the coconut aminos. It helps the rice to fry up as well is give it that glossy take-out look.
- Coconut aminos is a common substitute for soy sauce. It is typically organic/non-GMO, low-sodium, and gluten-free. You can sub regular soy sauce or liquid aminos in it's place. Just note if needing this to be gluten free, make sure your soy sauce does not contain wheat.
- This makes 4 large servings. You can get 6 servings if on the smaller side.
Nutrition
Calories: 532kcal | Carbohydrates: 51g | Protein: 34g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 687mg | Potassium: 894mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5100IU | Vitamin C: 87mg | Calcium: 84mg | Iron: 3mg
