🥡 Healthy Chicken Fried Rice

rispy, savory, and loaded with veggies — without all the extra oil and sodium.

You’ll need:
✔ Cooked brown rice or cauliflower rice
✔ Chicken breast
✔ Eggs, peas, carrots, onion, garlic, ginger
✔ Low-sodium soy sauce
✔ Optional toppings like green onions or sriracha

‍Highlights:
High in protein
Quick cook (under 30 min!)
Holds up beautifully for 3–4 days

Servings: 4 | Prep Time: 10 min | Cook Time: 15 min

Ingredients:

- 2 cups cooked brown rice (or cauliflower rice)
- 1 lb boneless skinless chicken breast, diced
- 1 tbsp sesame or olive oil
- 1 cup frozen peas and carrots
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 2 eggs, lightly beaten
- 2-3 tbsp low-sodium soy sauce (or coconut aminos)
- Optional toppings: green onions, sesame seeds, sriracha4 bell peppers, halved and seeded

Instructions:

1. Cook chicken in half the oil until browned and cooked through. Remove and set aside.
2. Scramble eggs in same pan. Remove and set aside.
3. Saut- onion, garlic, ginger, peas, and carrots in remaining oil.
4. Stir in rice and toast for a few minutes.
5. Add chicken, eggs, and soy sauce. Stir and cook another 2-3 minutes.
6. Top with green onions, sesame seeds, or sriracha.
Storage: Divide into 4 containers. Keeps in fridge for up to 4 days.

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