Every now and then we stumble upon a recipe that becomes a staple in our house, and this stir fry is one of those recipes!
Whenever we’re in a pinch and don’t have anything else to make, we make this healthier version of a take-out favorite – chicken “fried” rice.
A few things are different about this version from the original, but it’s still FULL of flavor!
- Brown rice vs. white rice (which has been stripped of all the good-for-you nutrients and fiber)
- LOTS of veggies (You can use any variety you want, but our staples are carrots, onion, celery and garlic. Snow peas, broccoli, peppers, and green peas would work really well, too!)
- Sauteed on the stove in a wok vs. fried
- Tamari vs. soy sauce (Tamari is wheat-free soy sauce – make sure the label reads “gluten free” to be 100% sure. It has a milder yet richer taste than regular soy sauce.)
- No MSG (monosodium glutamate)! A lot of Chinese restaurants use this additive as a “flavor enhancer” but it’s really harmful to our health. Read more about MSG and why we’re better off avoiding it here.
The best part is that you can use whatever protein you want – from chicken and fish to tempeh – depending on your preference. Feel free to add in whatever veggies you like best – the more the merrier 🙂
I love dishes that give me lots of options to use a variety of vegetables, and this one is no exception. Try it for yourself!
Better-Than-Takeout Chicken “Fried” Rice
Better-than-Takeout Chicken Fried Rice
This delicious recipe is a quick and easy go to meal. You can use whatever vegetables you have on hand, too, so let your creativity run wild!
- 1 chicken breast (diced and cooked)
- 2 tablepoons coconut oil or avocado oil
- 2 eggs beaten (try for free-range and pastured)
- 2 scallions (roughly chopped)
- 2 cloves garlic (peeled and minced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1.5 cups onion (diced)
- 2 cups brown rice (cooked)
- 2 tablespoons tamari or coconut aminos (tamari is wheat-free soy sauce; find it in the Asian or health food section of the store)
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
- salt & pepper (to taste)
- sesame seeds (sprinkle on top)
- 1 teaspoon ginger root (peeled and minced (optional but delicious!))
In a large skillet or wok, heat 1 tablespoon of oil over medium/high heat.
Add garlic and ginger and stir for 30 seconds, then add eggs and scallions. Cook, breaking up the eggs with a spoon until they are lightly browned and combined with the scallions.
Stir in the rest of the vegetables and saute for 5 minutes. Add the brown rice and chicken, and stir to combine.
In a small bowl, whisk the tamari and sesame oil with 2 tablespoons of water, and pour over the rice mixture. Turn heat up to high. Continue cooking, stirring frequently, until the rice has absorbed all the liquid, about 2-3 minutes.
Season with the salt and pepper, and, if you prefer, additional tamari or sesame oil. Top with lightly toasted sesame seeds.
We cooked the diced chicken in 1 tablespoon of coconut oil in a skillet over medium high heat for 12-15 minutes. Internal temperature of the chicken should read 165F with a meat thermometer.
While it’s best to cook brown rice from scratch on the stove and avoid the microwave, an easy shortcut is to use the microwaveable bags of plain brown rice from the grocery store or Target.
Tamari is a wheat-free soy sauce found in the Asian or gluten-free section of the grocery store.