Healthier Chicken Fried Rice

~ serves 5-6; dairy-free, nut-free, gluten-free options

Ingredients

  • 3 boneless, skinless chicken breasts

  • 1 cup (8 oz) low-sodium teriyaki sauce/marinade (gluten-free version if desired)

  • 4 TBSPs low-sodium soy sauce (use Coconut Aminos for paleo version)

  • 2 large eggs

  • 3 TBSPs coconut oil

  • 1 medium yellow onion, diced

  • 1 ½ cup frozen peas and carrots (thawed in microwave)

  • 1 cup broccoli florets, cut in small pieces

  • 1 TBSP garlic powder

  • 1 cup white rice (or use cauliflower rice)

Instructions

  1. Heat a large, deep skillet over medium heat, add 1 TBSP coconut oil, the chicken pieces, and diced onion. Saute for 4 minutes.

  2. While the chicken is cooking, prepare the rice according to the cooking instructions.

  3. Add the remaining coconut oil, peas, carrots, diced broccoli, and garlic powder to the skillet. Stir fry until tender, about 6 minutes. Lower the heat to medium-low and push the mixture to one side. Crack the eggs into the other side of the skillet and stir fry until scrambled. After they are scrambled incorporate everything together in the skillet.

  4. Add the teriyaki soy sauce to the skillet, and mix everything together well. Once the rice has fully absorbed all the water, add it to the skillet and combine everything together well. Heat over low heat until everything is heated through. Serve and enjoy!

Healthier Chicken Fried Rice made with Cauliflower Rice

Healthier Chicken Fried Rice made with Cauliflower Rice