Dinner for 2 in less than 30 minutes, makes staying in on a Friday night that much easier. Omit the chicken to make it meatless.
Chicken and Veggie “Fried” Rice Recipe:
1 cup of dried white or brown rice (I used Jasmine), cooked according to directions
1/2 12 oz bag of frozen peas and carrots
1 egg
2 teaspoons of sesame oil
1/2 teaspoon of dried ginger
1/4 cup of coconut aminos or 3 tablespoons of low sodium soy sauce
1 tablespoon of honey
1/4 cup of diced white onion or 1 teaspoon of onion powder
1 garlic clove or 1 teaspoon of garlic powder
Optional: 1/2 lb of uncooked chicken breast, cut up into cubes
Salt and pepper to taste
Directions
Add sesame oil to a sauté pan and let oil heat up for a few minutes on medium-to-high heat.
Add chicken to pan (if using) along with diced onions and garlic (or onion/garlic powder) and pinch of salt and pepper. Cook, stirring occasionally until chicken is halfway done, about 6-7 minutes.
Add frozen peas and carrots, stirring occasionally for about 5 minutes or until veggies are heated and chicken is almost done.
Lower heat to a simmer and add soy sauce/aminos, ginger, and honey and mix evenly.
Clear the middle of the pan by pushing the veggies/chicken to the side, crack an egg and add it to the center. Scramble it directly in the pan with a spatula or folk until cooked and then mix everything together.
Add cooked rice and more coconut aminos/soy sauce to taste.
Serve and enjoy!
Xoxo
Marisa
