I’m a terrible procrastinator especially on work days when it comes to what’s for dinner. Today I found myself at 3pm once again with no dinner plan. I also happened to be texting with friends and they mentioned that they had made chicken fried rice for Easter dinner yesterday.

Now mind you my husband and I don’t eat peas and he doesn’t really care for carrots both of which are common ingredients in chicken fried rice. I’ve made a few recipes before that neither of us really cared for so I decided to wing it and it came out awesome! So I’m gonna share what I did!

This recipe falls into the THM category E (Energizing) and uses some nice lean chicken with brown rice. The coconut aminos adds amazing flavor without the higher sodium of traditional soy sauce. That in combination with the nutritional yeast make this an amazing and much healthier option than other more traditional recipes!

Chicken Fried Rice

Ingredients

• 1 cup brown rice
• 1 cup cold water
• 2 chicken breasts (about 3 cups) raw cut into cubes
• 2 tbsp toasted sesame oil
• 1 tbsp butter
• 3 eggs
• 1 cup diced onion
• 2 tbsp minced garlic
• 1/4 cup coconut aminos
• 2 tbsp soy sauce
• salt, pepper, nutritional yeast to taste

1. Put rice and water into instant and use the rice setting (or 15 mins on high pressure) with a natural release
2. Heat frying pan over medium eat and melt the butter in it
3. Add the eggs breaking the yokes and cook til mostly cooked then flip and chop up, remove from pan and set aside once fully cooked
4. Add 1 tbsp of oil to pan then add onions and garlic, sprinkle with salt, pepper, and nutritional yeast. Cook until translucent. Then remove from pan into bowl with eggs.
5. Add the rest of the oil and the chicken season with salt and pepper. Saute until chicken is just cooked thru.
6. Add the onions, garlic, eggs, and rice and then add the coconut aminos and soy sauce. Stir to combine. Then taste and adjust seasoning with salt and pepper.

Serves 4 THM E