A healthier take on restaurant fried rice, this recipe keeps the flavor and spirit with fewer calories but more fiber and protein.
11 ingredients
2 cup Rice brown medium grain cooked without salt
1 tbsp Canola oil
1 cup, chopped Onions green spring or scallions raw
1 cup Peas and carrots frozen unprepared
2 tsp Garlic raw
1 tsp Ginger root raw
1 tsp Sesame oil
1 tbsp Hoisin Sauce
3 tbsp Soy sauce reduced sodium
1 tablespoon Vinegar rice
2 cup, chopped or diced Chicken breast roasted meat only skinless
7 steps
- If you do not have any leftover brown rice, then cook 1 cup medium brown rice according to package directions but do not add oil or salt. You can use regular or instant brown rice.
- While rice is cooking, put canola oil in a large nonstick skillet and heat to medium-high.
- Add green onions and frozen peas and carrots to skillet and saute for 3 minutes. To avoid splattering, pat-dry the green onions and thaw frozen vegetables before adding to pan. Or, use a splatter screen when you cook.
- Mince garlic and ginger then add to pan and continue to saute for another 1-2 minutes.
- Mix sesame oil, hoisin sauce, reduced sodium soy sauce, and rice vinegar in a small bowl and have ready near the skillet.
- Add cooked brown rice to skillet and saute for 2 minutes while continuing to stir.
- Add sauce mixture and 2 cups of chopped chicken to the skillet and stir for another 1-2 minutes so that the entire mixture is heated through. Turn off heat and serve immediately.
Tips:
You can save time by using packaged garlic or ginger paste.
Toasted sesame oil is especially delicious in this recipe.
Sake can be substituted for rice vinegar.
Peanut oil is a great tasting substitute for canola oil for sauteing.
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