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Feed the Fam Series: Healthy Chicken “Fried” Rice

This entry is part 4 of 25 in the series Feed the Fam

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We are excited to introduce you to the Feed the Fam Series.  This series will be a collection of recipes designed to help make feeding your family easier. Our resident cook/contributor Meagan and other Reno Moms Blog contributors will share healthy, family friendly recipes on a weekly basis, often using local and seasonal produce. If you have a tried and true family friendly recipe that you would like to share, we invite you to share it with us at Reno Moms Blog by emailing it to editor@renomomsblog.com.

Ingredients:
1 1/2 cups of brown rice (uncooked)
1 lb of chicken breast, diced into 1 inch pieces
3 tbsp. olive oil (divided)
1 clove garlic, minced
2 tbsp ginger, minced
4 egg whites, plus two full eggs, whisked together
1 cup carrots, shredded, or diced
1/2 cup celery,  diced
2/3 cup broccoli, chopped
2/3 cup green peas
1/2 cup green onions, diced
3 tbsp. of light soy sauce or tamari if you want gluten free
1/4 tsp sesame oil

Directions:

First, cook your rice as per the cooking instructions. Next, fire up your wok, or a large sauté pan. Make sure the pan is piping hot before you start. Cook the diced chicken in 1 tbsp. of olive oil for 6-7 minutes, stirring occasionally, until cooked through. Cooking time may depend on how big your diced chicken bites are, I make mine about 1 inch in size. Next add the garlic and ginger. Sauté for 1 minute. Create an empty pool in the middle of your pan, and pour in your eggs; scramble them in the center, before mixing in with the chicken. Add the two remaining tbps of olive oil. Stir in the carrots, celery, broccoli and peas. Let cook for 5 minutes, until the vegetables are tender. Lastly, stir in the rice, green onions, soy sauce and sesame oil. Serve.

*for some added spice, top with a little sriracha.
Yields approx. 4 servings

Side Note: The brown rice can also be substituted with quinoa. We love quinoa fried rice, too!

Series Navigation<< Feed the Fam Series: Capellini Pomodoro with Baby Bella MushroomsFeed the Fam Snack Attack: A Crunchy Moms Approach to Snacks >>
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About Meagan Sabich

Meagan Sabich
Meagan Sabich grew up in Las Vegas, NV and moved to Reno in 2004 to attend the University of Nevada, Reno. Since then, she has called Reno her home. She's a former corporate girl who worked for Microsoft and Facebook, before turning in her work badge to be a stay at home mom and wife for her two girls, Sophie and Sadie, and husband Mike. Meagan is an avid cook and very passionate about food. When she gets free time she likes to blog about her cooking adventures on her blog at Waist Not, Want Not, or share recipes for Reno Moms Blog Feed the Fam Series. Meagan is very passionate about fitness and enjoys yoga, zumba and weight training.

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