Description
This Healthy Fried Rice recipe is a delicious and nutritious twist on the classic takeout favorite. Made with lean chicken breast, vibrant vegetables, scrambled eggs, and flavored with toasted sesame oil and coconut aminos, it’s a wholesome meal perfect for a quick dinner. Using olive oil and skipping heavy soy sauce reduces fat and sodium while retaining rich taste.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 eggs
Vegetables
- 1 cup onion, finely chopped (1 medium onion)
- 1 tablespoon garlic, finely minced
- 1 cup red bell pepper, diced in small squares (1 large pepper)
- 1 cup carrots, peeled then finely chopped
- 1 cup frozen green peas, thawed
Oils and Sauces
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1/2 cup coconut aminos
Spices and Seasoning
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional – omit if you prefer less spice)
Carbohydrates
- 2 cups cooked white or brown rice (about 2/3 cup dry brown rice)
Instructions
- Cook Rice: Prepare the rice according to the package instructions. The cooking time varies depending on the type of rice and method you use. Set aside once done.
- Cook Chicken: Heat half a tablespoon of olive oil in a pan over medium heat. Add the cubed chicken and sauté for 15-20 minutes until the edges are browned and the chicken is cooked through. Remove from the pan and set aside.
- Sauté Vegetables: In the same pan, add the remaining half tablespoon of olive oil. Sauté the finely chopped onions and garlic for about 5 minutes until fragrant and translucent. Then add diced red bell peppers and chopped carrots, continuing to sauté for 5 more minutes until vegetables soften.
- Scramble Eggs: Push the vegetable mixture to one side of the pan. In a small bowl, whisk the eggs until combined. Pour the eggs into the empty side of the pan and scramble for 1-2 minutes until fully cooked. Then stir the eggs together with the vegetable mixture.
- Combine and Serve: Add pepper, ground ginger, red pepper flakes (if using), toasted sesame oil, coconut aminos, thawed green peas, cooked rice, and the cooked chicken back into the pan. Stir everything over low heat until well combined and warm. Serve immediately, optionally garnished with sesame seeds or chopped scallions for extra flavor.
Notes
- You can substitute brown rice for white rice to increase fiber content.
- Adjust the red pepper flakes according to your preferred spice level.
- For a vegetarian option, replace chicken with firm tofu and skip eggs.
- Use low-sodium coconut aminos if you want to reduce sodium further.
- Make sure to thaw frozen peas before adding to ensure even heating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian-inspired
