Chicken Fried Rice

Category: Main Dish, Small Plates

Total Time: 20 mins

Ingredients

  • 1 lb organic chicken tenderloins (cut into bite-sized pieces)
  • 3 large eggs
  • 2 tbsp grapeseed/peanut/coconut oil (preference is grapeseed)
  • 3 cloves garlic (minced)
  • 1 tsp ginger (minced)
  • 2 cups small broccoli florets
  • 1 cup carrots (shredded)
  • 1/2 cup celery (sliced)
  • 1 1/2 cup red pepper (sliced)
  • 1 cup snow peas or frozen peas (sliced )
  • 1 yellow squash (cut in half lengthwise and sliced)
  • 1/2 cup vegetable or chicken broth
  • 2 tbsp soy sauce
  • 1 tsp gamasio (seaweed, sea salt, sesame seed blend (optional)
  • 4 cups cold cooked brown rice
  • 4 green onion (thinly sliced )

Directions

  1. In a small bowl whisk egg.
  2. Heat skillet over medium-high heat.
  3. Add 1 tsp grapeseed oil and scramble eggs
  4. Transfer eggs to a clean bowl and set aside
  5. Wipe skillet clean and heat over medium-high heat until pan is hot.
  6. Add 2 Tbsp grapeseed oil and brown chicken, about 5 minutes
  7. Add broccoli, carrots, celery and red pepper and stir fry for 2 minutes
  8. Add snow peas and yellow squash and cook 2 minutes more
  9. Add garlic and ginger for 30 seconds.
  10. Stir in broth, gomasio, and soy sauce and simmer for 3 minutes until vegetable are crisp tender.
  11. Stir in brown rice, green onions, toasted sesame oil, and scrambled eggs.
  12. Reduce heat to low and warm through, about 5 minutes