Healthy Chicken Fried Rice
Skip the take-out and give this healthy twist on fried rice a try instead. You can plan ahead and get all the ingredients ready, but it's also perfect for leftover rice or leftover veggies you have sitting in your fridge. Either way, this homemade healthy chicken fried rice is an easy and delicious weeknight meal!
- BETTER-FOR-YOU INGREDIENTS - I use brown rice (you'd never know) and skipped the soy sauce for coconut aminos (although you can use soy sauce or liquid aminos if you prefer). I also use extra-virgin olive oil as opposed to refined vegetable oils that you'd find in most fried rice recipes.
- VEGGIE PACKED - Typical fried rice has a few peas and carrots thrown in, but not this dish! This healthy chicken fried rice is veggie packed!
- EASY - One skillet and less than 30 minutes to make this easy fried rice!
Be sure to read the full post on tips for making the best fried rice and which rice is best to use!
And if you love a good one-pan meal, be sure to check out my skillet lasagna!
Healthy Chicken Fried Rice
- ▢ 2 tbsp. extra-virgin olive oil (or avocado oil)
- ▢ 1 lb. chicken, cut into 1/2" cubes
- ▢ 1 small yellow onion, chopped
- ▢ 1 red bell pepper, chopped
- ▢ 1 cup chopped broccoli
- ▢ 2 garlic cloves, minced
- ▢ 1 cup frozen peas and carrots mix
- ▢ 2 eggs
- ▢ 3 cups cooked brown rice (see notes)
- ▢ 1/4 cup thinly sliced green onions
- ▢ 1/4 cup coconut aminos (see notes)
- ▢ 2 tbsp. toasted sesame oil
- Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add diced chicken and cook, stirring frequently, until all pieces of chicken are cooked through (about 10 minutes). Remove chicken from pan and set aside.
- Add an additional tablespoon of oil to the pan and add onion, pepper, and broccoli. Sautee for about 5 minutes, or until onions are translucent. Next, add in the garlic and frozen peas/carrots. Continue cooking until frozen veggies are warm.
- Turn to medium heat and push veggies off to one side of the skillet and add the eggs (you can whisk the eggs first or crack them directly into the pan- you may want to add some more oil to this side of the pan to avoid sticking). Scramble eggs. Once eggs are fully cooked, mix them in with the veggies.
- Turn heat back to med-high and add cooked rice, cooked chicken, green onions, coconut aminos, and toasted sesame oil. Mix everything together and continue cooking, stirring frequently, to allow rice to cook around the edges and for chicken to heat back up (about 3-5 minutes).
- Taste and add more coconut aminos and/or salt if desired. Serve immediately and enjoy!
- The larger the skillet you have the better. If you don't have a large skillet, I recommend frying the rice in batches (starting on step #4).
- Day old cooked rice is best for making fried rice. See blog post for tips on the best rice. I use brown rice for this, but you can use any variation of rice. Long grain rice is best for fried rice.
- Coconut aminos is a common substitute for soy sauce. It is typically organic/non-GMO, low-sodium, and gluten-free. You can sub regular soy sauce or liquid aminos in it's place. Just note if needing this to be gluten free, make sure your soy sauce does not contain wheat.
- This makes 4 large servings. You can get 6 servings if on the smaller side.