Notes:
-Cook the rice the night before making dish and refrigerate for best results!
-Cut the chicken into small cubes the night before too for quicker prep time the day of.
-This recipe makes approximately 10 (1 cup servings) and requires a large pan.
Feel free to cut the recipe in half if you don't want that much or don't have a very large pan.
Chicken Fried Rice
Ingredients:
-2 organic boneless skinless chicken breasts (cubed)
-2 cups brown rice (dry) (cook night before)
-4 whole eggs (beaten)
-1 cup organic frozen corn kernels (steamed)
-1.5 cups organic frozen petite peas (steamed)
-1-2 cups organic sliced baby carrots (steamed)
-1/3 cup coconut oil & 1/4 cup coconut oil
-2/3 cup low sodium soy sauce
-21 seasoning salute *salt free* (Trader Joe's)
- OR original Mrs. Dash *salt free* seasoning
- red pepper flakes (optional)
Utensils:
-large pan
-large glass pyrex dish with lid
-steaming pot with lid
-cutting board & sharp knife
-measuring cups
-spatula
Directions:
Start by steaming all the veggies until cooked and still bright in color (about 7-8min). Preheat a very large pan on medium heat, cube chicken into small diced sized cubes, add 1/4 cup coconut oil and 1/3 cup soy sauce to pan right before adding chicken, generously sprinkle seasoning and red pepper flakes (optional) while mixing and cooking chicken. Once chicken is cooked and no longer pink, set aside in a dish. (keep a timer on the veggies, don't over steam the nutrients out) add a little coconut oil to the pan and scramble cook the eggs into small pieces (set aside). Turn the heat up to high, add remaining 1/3 cup coconut oil and 2/3 cup soy sauce followed by the cooked rice. Cook/fry the rice really good then add in the veggies. Turn the heat off, add in the remaining ingredients and mix well. Note: (If the pan is not big enough) I got a huge glass container and poured half of the rice, veggie mixture in then half of the chicken and eggs and mixed it in the dish (repeat with remaining).
