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Healthy Chicken Fried Rice - A Lighter Take on a Takeout Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked, chilled brown rice (preferably day-old)
  • 12 oz boneless, skinless chicken breast, cut into small bite-size pieces
  • 2 teaspoons avocado or light olive oil (plus 1 teaspoon if needed)
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots (no need to thaw)
  • 1 red bell pepper, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 3 scallions, sliced (whites and greens separated)
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1–2 teaspoons toasted sesame oil
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Lime wedges and sesame seeds for serving (optional)

Method
 

  1. Prep the rice: If your rice clumps, break it up with your hands so the grains separate. Cold, day-old rice fries best and won’t turn mushy.
  2. Whisk the eggs: Beat the eggs with a small pinch of salt. Set them by the stove so you can move quickly.
  3. Season the chicken: Toss the chicken with a pinch of salt and black pepper. Keep pieces small so they cook fast and stay tender.
  4. Heat the pan: Warm a large nonstick skillet or wok over medium-high heat. Add 1 teaspoon oil and swirl to coat.
  5. Cook the eggs: Pour in the eggs and scramble just until set. Slide them onto a plate and break into bite-size pieces.
  6. Stir-fry the chicken: Add another 1 teaspoon oil. Sear the chicken in an even layer. Cook 3–4 minutes, stirring once or twice, until cooked through. Transfer to the plate with the eggs.
  7. Aromatics and veggies: Add onion, bell pepper, and the whites of the scallions to the pan. If the pan looks dry, add up to 1 more teaspoon oil. Cook 2–3 minutes until slightly softened. Stir in garlic and ginger; cook 30–45 seconds until fragrant.
  8. Add peas and carrots: Toss them in and stir-fry 1–2 minutes. Keep things moving so nothing burns.
  9. Fry the rice: Add the cold rice. Press it down into the pan and let it sit for 30–45 seconds to get a little toasty. Then stir and repeat once or twice for lightly crisp edges.
  10. Season: Pour in soy sauce, rice vinegar, sesame oil, and red pepper flakes if using. Toss well to coat every grain.
  11. Finish: Return chicken and eggs to the pan along with the scallion greens. Stir to heat through. Taste and adjust with a splash more soy sauce or a squeeze of lime.
  12. Serve: Plate hot. Garnish with sesame seeds and extra scallions if you like.