Chicken Fried Rice
tastes like takeout but make it healthy
Hey there!
The recipe for this week is one of my faves. I’m a sucker for Asian food and fried rice is no exception. But instead of a super carby, MSG, soy filled meal, I’ve made this fried rice high in protein, packed with veggies and clean ingredients.
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MEAL PREP 101
Do you ever get tired of your meal prep by the last day or two? If you don’t, you might be a robot. I try to make foods I know I won’t get sick of, but sometimes you’re just over it. Here’s a few ways to jazz up your meal prep- these are perfect for an Asian dish, like the recipe for this week!
Add an egg! A fried egg on top, or turn it into a scramble
Add some fresh herbs- cilantro or thai basil would be fun additions to this recipe
Add some chopped nuts for some crunch- peanuts, cashews, or almonds would be great on top of any Asian recipe
Lettuce wrap it- use your meal prep as the filling to a lettuce wrap
YOUR MEAL PLAN
Want the recipes and grocery list for the meal plan? This week, ALL subscribers get it as a beautifully organized PDF at the bottom of this newsletter. Want it every week? Become a paid subscriber for just $6 per month to get this amazing resource every week and say goodbye to meal planning forever!
THE RECIPE
Chicken Fried Rice
Servings: 3-5 servings
Time: 30 minutes
Tools:
Large skillet
Cutting board
Knife
Ingredients:
1 cup uncooked rice
1-1.5 lb ground turkey or chicken
1 clove garlic
Green onion
1-1.5 cup frozen peas and carrots
1 tbsp butter, ghee or coconut oil
2 eggs
1 cup frozen cauliflower rice
1 tbsp sesame oil
3-4 tbsp coconut aminos
½ tsp garlic powder
Salt and pepper
Topping options: sriracha, sesame seeds
Step by step:
Cook the rice the day before if you can, or cook it as early as you can and then leave it out.
Heat a large skillet on medium heat and add the ground meat. Cook until cooked through, breaking into small chunks.
While it’s cooking, chop the green onion. Keep the dark green separate from the white and light green parts.
Add 1 clove of minced garlic to the meat and cook for 1 minute more. Then, remove the ground meat into a separate bowl.
Add ½ tbsp of butter, ghee or coconut oil, the white and light green parts of green onion, and frozen peas and carrots to the same skillet. Cook for 3 minutes, stirring often.
Push the veggies to the sides, leaving a large space in the middle. Add the other ½ tbsp of butter, ghee or coconut oil.
When the butter has melted, add the two eggs and scramble.
Add the rice, 1 cup cauliflower rice and 1 tbsp sesame oil. Stir to combine. Let cook for 3 minutes without stirring to let the rice fry. Stir and let cook for another 3 minutes.
Add in the cooked chicken, 3 tbsp of coconut aminos, and ½ tsp of garlic powder.
Stir to combine and cook for another 3 minutes. Add more coconut aminos and salt to taste. Top with sriracha, dark green parts of green onion and sesame seeds if desired.
SUBSTITUTIONS
You can make this Whole30 friendly by using all cauliflower rice! Replace the rice for three more cups of frozen cauliflower rice (so 4 cups total).
STORAGE
Allow everything to come to room temp and then store in air tight containers.
REHEATING
Reheat for 1-2 minutes, stirring halfway through.
REDUCE FOOD WASTE
Leftover frozen cauliflower rice? I like to add some to smoothies! You can’t tell at all and it’s a great way to get some more veggies in.
Leftover frozen peas and carrots? Save it to add to soups and stews.
