Healthy Chicken & Vegetable Fried Rice
September 1, 2016
Make your own tasty chicken fried rice with vegetables with plenty of lean protein, fiber, and healthy fats and none of the questionable ingredients in typical takeout.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 15 mins
- Yields: 2-4 servings
Ingredients
8 oz. precooked organic brown rice
1/4 cup organic low-sodium chicken broth
1 red bell pepper, finely sliced lengthwise, then cut in half
1-2 thinly sliced scallions , white and green parts separated
1 tbsp finely grated fresh ginger
1 1/2 cups steamed broccoli florets
2 tbsp gluten-free tamari (in Asian foods aisle) or coconut aminos
Directions
1In a large skillet, heat coconut oil on medium-high.
2Sauté bell pepper, white part of onions, ginger, and garlic in coconut oil until soft, about 2-3 minutes.
3Add rice, mix well, and cook for another 3 minutes without stirring. (This undisturbed cooking time allows the rice to get a delicious browned, crispy layer.)
4Add chicken broth, broccoli, almonds, sesame oil, tamari, and cubed chicken breast. Mix well and allow to heat through, about 1-2 minutes.
5Top with green parts of onions and serve immediately.
Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”|Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”|Adapted from original recipe by radio personality Nancy Newcomer, founder of “Back to the Kitchen: Healthy Living with Real Food”
