Who doesn’t love Chinese food? It basically should be its own food group all by itself. You know, like 5 servings of fruits and vegetables + 2 servings of pork dumplings every day. That sounds like a diet I could follow! 😉
But, of course, it’s not exactly the healthiest kind of food around, so I don’t splurge on it very often. But you know what I do eat pretty often? This healthy version of Chicken Fried Rice. I’m pretty sure that I might even like my version more than the takeout kind. It’s moist, flavorful, and is nowhere near as calorie-laden as the kind that comes in a little white box.
Not only is it less calories, it also serves up a big dose of protein and veggies in every serving. I can’t recommend this great dish enough!
Chicken Fried Rice
(Recipe by Miranda Mowbray)
Ingredients (makes 4 servings):
1 lb chicken breast, cooked and shredded
3 cups cooked jasmine rice
2/3 cup minced carrots
1 medium onion, diced
3 cloves garlic, minced
salt and pepper (to taste)
1/8 tsp ground ginger
soy sauce (to taste)
1 cup frozen peas
In a large, high-sided sauté pan, cook onions, garlic, and carrots with canola oil over medium-high heat until onions are translucent.
Add each egg (separately) into the pan. Let them sit for 1 minute, then stir using a spatula to break them up into pieces.
Add cooked rice, chicken, and frozen peas; continue to keep stirring for about 5 minutes.
Add salt, pepper, ginger, and soy sauce; cook and stir occasionally for another 5 minutes.