Chicken Fried Rice Healthy (Print-Friendly Version)

Lean chicken and crisp veggies tossed with seasoned rice—a fast, protein-packed dish to savor any night.

# What You’ll Need to Make This:

→ Protein and Eggs

01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 large eggs, lightly beaten

→ Vegetables

03 - 1 cup frozen peas and carrots, thawed
04 - 0.5 cup diced white or yellow onion
05 - 2 green onions, sliced
06 - 2 cloves garlic, minced

→ Rice and Oils

07 - 3 cups cooked brown rice or jasmine rice, preferably cold
08 - 1 tablespoon avocado oil or olive oil
09 - 1 teaspoon sesame oil

→ Sauces and Seasonings

10 - 2 tablespoons low-sodium soy sauce or coconut aminos
11 - 1 tablespoon oyster sauce (optional)
12 - Salt and black pepper to taste

→ Optional Add-Ins

13 - 0.5 cup chopped bell peppers
14 - 1 teaspoon freshly grated ginger
15 - Red chili flakes, to taste

# How to Prepare:

01 - Dice the cooked chicken breast, beat the eggs until smooth, and thaw the frozen vegetables. Ensure all ingredients are prepped before you begin, as the process moves quickly. For best texture, use rice that is cold and at least one day old.
02 - Heat 1 teaspoon avocado oil in a large skillet or wok over medium heat. Add the diced chicken and season with salt and black pepper. Sauté for 5–7 minutes, stirring occasionally, until chicken is golden and cooked through. Transfer to a plate and set aside.
03 - Pour beaten eggs into the skillet. Allow to set for 30 seconds, then scramble with a spatula until just cooked through. Break into small pieces. Remove eggs from skillet and keep with the chicken.
04 - Add remaining avocado or olive oil to the skillet. Sauté diced onions for 2 minutes until softened. Incorporate garlic, peas and carrots, and any optional vegetables such as bell peppers. Stir-fry for 3–4 minutes until tender yet still vibrant in color.
05 - Add cold rice to the skillet, breaking apart any clumps with a spatula. Mix well so the grains are evenly distributed and heated through, absorbing the vegetable flavors.
06 - Return cooked chicken and scrambled eggs to the pan. Pour in soy sauce, oyster sauce if using, and sesame oil. Stir-fry all ingredients over medium-high heat for 2–3 minutes. Allow the rice to crisp lightly on the bottom for enhanced texture.
07 - Scatter sliced green onions across the top. Toss briefly to combine. For extra spice, add red chili flakes as desired. Serve hot.

# Extra Tips:

01 - If you lack cold rice, spread freshly cooked rice on a baking tray and freeze for 15 minutes before using to achieve optimal grain separation.
02 - Enhance nutritional value and texture by adding additional vegetables such as spinach, broccoli, or mushrooms.
03 - Coconut aminos can be used in place of soy sauce for a soy-free alternative.
04 - Store leftovers in airtight containers in the refrigerator for up to four days or freeze single portions to retain freshness.
05 - For added crunch and healthy fats, garnish with chopped cashews or toasted sesame seeds just before serving.

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