Healthy Chicken Fried Rice
Ready In: 38 mins
Serves: 4
Ingredients
- 3⁄4 cup finely chopped onion
- 2 1⁄2 tablespoons oil
- 6 egg whites, lightly beaten
- 3 drops soy sauce
- 3 drops sesame oil
- 9 ounces chicken breasts, boneless, skinless, cooked, chopped
- 1⁄2 cup shredded carrot
- 1⁄2 cup frozen peas, thawed
- 4 cups cooked brown rice, cold, grains separated
- 4 green onions, chopped
- 2 cups bean sprouts
- 2 tablespoons light soy sauce
Directions
- Heat 1 tbsp oil in a wok. Add chopped onions and stir-fry until onions turn a nice, brown color, about 8-10 minutes. Remove from wok.
- Allow wok to cool slightly.
- Mix egg whites with 3 drops soy sauce and 3 drops sesame oil; set aside.
- Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture. Working quickly, swirl egg until egg sets against wok. When egg puffs, flip egg and cook other side briefly. Remove from wok and chop into small pieces.
- Heat 1 tbsp oil in wok; add chicken to wok, along with carrots, peas, and cooked onion. Stir-fry for two minutes.
- Add rice, green onions, and bean sprouts, tossing to mix well. Stir-fry for three minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold inches Stir-fry for one minute more. Serve with additional soy sauce.
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