Feed the Fam Series: Healthy Chicken “Fried” Rice

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 [email protected].

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!

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