Healthy Chicken Fried Rice
This Healthy Chicken Fried Rice is an extremely quick and easy high protein meal full of healthy ingredients. The rice is not actually fried to keep it on the healthier side, and honestly it tastes even better without all of those inflammatory oils! I also have a top below on how you can make a healthy spicy mayo sauce (or yum yum sauce, whichever you want to call it)! Full macros are below and I hope you love this meal as much as I do! You probably already have most of these ingredients on hand already as well. Be sure to try my Shrimp & Broccoli Stir Fry as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Ingredients
- 20 oz. chicken - cooked & diced. I buy pre-cooked & diced organic chicken from my Trifecta meal prep plan! If you are interested in Trifecta, click here to sign up. Signing up through my link will be greatly appreciated! They usually have a first timer discount of 50% on your first order too!
- 1 tsp. garlic - 1 tsp minced garlic
- 2 cups cooked brown rice, or rice of choice
- 1 tbsp. sesame seed oil
- 12 oz. frozen peas & carrots
- 4 eggs - large
- 4 tbsp. coconut aminos - you can also use soy sauce but I prefer coconut aminos to keep this gluten & soy free.
- 1 tbsp. rice vinegar
- Garlic salt, to taste (about 1 tsp)
- Pepper, to taste (about 1 tsp)
- Red pepper flakes, to taste (I like a lot!)
- Green onions - to garnish, optional
How To Make It
- Season your chicken with garlic salt, pepper, and red chili flakes, to taste.
- Heat up a large pan or wok over medium heat with the sesame seed oil. My wok is by HexClad.
- Add the cooked rice into your wok. Cook for about 5 minutes to crisp up the rice.
- Move the rice to the sides of the wok so that you create a divot in the middle. Pour your eggs in the middle. Cook until scrambled & mix into your rice.
- Add in your frozen peas & carrots, as well as your chicken. Toss for another 4 minutes, or until the veggies are no longer frozen.
- Add in coconut aminos & rice vinegar. Mix until fully incorporated.
- Serve and enjoy! Top with additional coconut aminos and/or spicy mayo if desired! I make my own spicy mayo by using nonfat Greek yogurt mixed with sriracha! Such an easy & healthy alternative!
Feel-Good. Taste-Good Food.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. Top reheat, just pop a serving in the microwave for a minute or so! Keep your sauce separate though of course!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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This Healthy Chicken Fried Rice is an extremely quick and easy high protein meal full of healthy ingredients. The rice is not actually fried to keep it on the healthier side, and honestly it tastes even better without all of those inflammatory oils! I also have a top below on how you can make a healthy spicy mayo sauce (or yum yum sauce, whichever you want to call it)! Full macros are below and I hope you love this meal as much as I do! You probably already have most of these ingredients on hand already as well. Be sure to try my Shrimp & Broccoli Stir Fry as well!
- 20 oz chicken (cooked & diced)
- 1 tsp garlic (minced)
- 2 cup brown rice (cooked)
- 1 tbsp sesame seed oil
- 12 oz peas & carrots (frozen)
- 4 eggs (large)
- 4 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 1/2 tsp garlic salt (or to taste)
- 1 tsp pepper (or to taste)
- 1/2 tsp red chili pepper flakes (or to taste)
- green onions (to garnish, optional.)
Season your chicken with garlic salt, pepper, and red chili flakes, to taste.
Heat up a large pan or wok over medium heat with the sesame seed oil. My wok is by HexClad.
Add the cooked rice into your wok. Cook for about 5 minutes to crisp up the rice.
Move the rice to the sides of the wok so that you create a divot in the middle. Pour your eggs in the middle. Cook until scrambled & mix into your rice.
Add in your frozen peas & carrots, as well as your chicken. Toss for another 4 minutes, or until the veggies are no longer frozen.
Add in coconut aminos & rice vinegar. Mix until fully incorporated.
Serve and enjoy! Top with additional coconut aminos and/or spicy mayo if desired! I make my own spicy mayo by using nonfat Greek yogurt mixed with sriracha! Such an easy & healthy alternative!
Servings 6
- Amount Per Serving
- Calories 348kcal
- % Daily Value *
- Total Fat 25.3g39%
- Saturated Fat 4.7g24%
- Cholesterol 223.7mg75%
- Sodium 558.7mg24%
- Total Carbohydrate 23.2g8%
- Dietary Fiber 2.4g10%
- Sugars 0.2g
- Protein 37.2g75%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.