Happy monday! If you’re subscribed to my e-newsletter, you should have received the April edition in your inbox earlier today. One of the recipes I mentioned in there was for cauliflower fried rice that I made a little while ago. You can see that recipe here. It’s a vegetarian and lighter version of classic fried rice.
But today, I wanted to share this recipe for a more traditional chicken fried rice. It’s made with ground chicken, leftover brown rice, and tons of vegetables. Both fried rice recipes are delicious and I would love to know which one you like more!
The key to this dish, when using real rice, is to use cold/leftover rice. You don’t want to use hot/freshly cooked rice because it will result in a mushier texture. Another note is that you can pretty much use any vegetables you like, aside from the ones I used (ex: corn, peppers, mushrooms, edamame).
This is such a great dinner and it’s good for meal prepping too. This recipe makes a huge pot of food, enough for 5-6 servings! You could even take it up a notch with a fried egg on top – just imagine that runny yolk all over the rice.. so good!
- 2 tsp olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 lb ground chicken
- 1 cup combined frozen peas and corn
- 1 cup small broccoli florets
- 4 cups cooked leftover brown rice
- 4 tbsp soy sauce, divided (GF: use tamari)
- 1/2 tsp: garlic powder + ginger powder
- 1 tsp sriracha, or to taste
- Heat oil in large pot over medium heat. Add onion, celery and carrot. Saute, stirring often, for 3 minutes.
- Add ground chicken and begin to break it up. Add 2 tbsp of the soy sauce (or tamari), mix again and cover for 3 minutes.
- Uncover the pot, stir, then cover again and cook 2 minutes more.
- Add peas, corn and broccoli, stir and cover for another 2 minutes.
- Fold in rice, remaining soy sauce (or tamari), and other seasonings. Cook for another 2-3 minutes, uncovered, until rice is hot.
- Scoop into bowls and serve hot.