Vegetable Fried Rice with Chicken

Fried rice is a great way to incorporate whole grains and vegetables into a budget-friendly meal. Use leftover rice or prepared (ready to eat) rice for more time savings. Try other vegetables like broccoli, edamame or zucchini along with the peas and carrots. Swap out the cooked chicken for shrimp or pork.

SERVES: 8 PREP TIME: 5 minutes COOK TIME: 15-20 minutes

Better than takeout

Brown rice, frozen vegetables and chicken breast make for a healthier-than-takeout version of fried rice.

Ingredients

• 2 cups instant brown rice, uncooked

• 2 cups low sodium vegetable or chicken broth

• 2 Tbsp. olive oil, divided

• 3/4 cup diced onion, thawed if using frozen

• 2 cups frozen peas and carrots, thawed

• 2 cups cooked chicken, diced or shredded

• 1 bunch green onions, slice

• 2 eggs, lightly scrambled

• 1 Tbsp. minced garlic, garlic paste or garlic powder

• 1/4 c. low sodium soy sauce (or coconut aminos)

• 2 Tbsp. Hoisin sauce (or coconut aminos)

Instructions

1. In a medium saucepan, cook the rice with the vegetable (or chicken) broth following the package directions. OR use 2 cups precooked brown rice.

2. Wash and remove any damaged leaves from the green onions and slice.

3. Mix together the soy sauce and Hoisin sauce (or coconut aminos) and set aside.

4. Preheat a large non-stick skillet. Add 1 Tbsp. of oil. Cook the eggs mixture until set. Remove from the skillet.

5. In the same skillet, add the remaining olive oil. Cook the onion, garlic, carrots and peas for 4-5 minutes or until tender.

6. Add the cooked rice, chicken, sauce and eggs to the vegetables and cook until heated through. Garnish with green onions and serve immediately.

7. Refrigerate leftovers for up to 4 days or freeze up to 4 months.