Description
This Healthy Fried Rice recipe features tender chicken, fresh vegetables, and perfectly scrambled eggs all combined in a savory, low-sodium coconut aminos sauce. It’s a nutritious and satisfying dish, made with wholesome ingredients and cooked using a simple stovetop method, perfect for a quick family meal.
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 & Sauces
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1/2 cup coconut aminos
Spices & Seasonings
- 1/4 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional – omit if preferred less spice)
Carbohydrates
- 2 cups cooked white or brown rice (about 2/3 cup dry brown rice)
Instructions
- Cook Rice: Begin by cooking the rice according to the package instructions. The cooking time for rice will vary based on the type used—white or brown rice—and your preferred cooking method. Once cooked, set the rice aside for later use.
- Cook Chicken: Heat 1/2 tablespoon of olive oil in a pan over medium heat. Add the cubed chicken breasts and sauté for 15-20 minutes, stirring occasionally, until the chicken is browned on the edges and cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same pan, add the remaining 1/2 tablespoon of olive oil. Heat it, then add the finely chopped onions and minced garlic. Cook for about 5 minutes until fragrant and translucent. Next, add the diced red bell peppers and chopped carrots, and sauté for another 5 minutes until the vegetables begin to soften.
- Scramble Eggs: Push the sautéed vegetable mixture to one side of the pan. In a small bowl, whisk the eggs until well combined. Pour the eggs into the empty side of the pan and scramble them gently. Once cooked through, about 1-2 minutes, mix the eggs together with the vegetable mixture.
- Combine and Serve: Lower the heat and add the pepper, ground ginger, and red pepper flakes if using. Pour in the toasted sesame oil and coconut aminos, then add the thawed green peas, cooked rice, and cooked chicken back into the pan. Stir everything together over low heat until well combined and heated through. Serve immediately, optionally garnished with sesame seeds or chopped scallions for extra flavor and texture.
Notes
- You can substitute chicken with tofu or shrimp for different protein options.
- For a lower-carb version, use cauliflower rice instead of white or brown rice.
- If you prefer more spice, increase the amount of red pepper flakes to your taste.
- Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish gluten-free, ensure that the coconut aminos you use are certified gluten-free.
