Skinny Chicken Fried Rice {Recipe Sunday}

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!


Skinny Chicken Fried Rice


Chicken Fried Rice

(Recipe by Miranda Mowbray)

Ingredients (makes 4 servings):

1 lb chicken breast, cooked and shredded

3 cups cooked jasmine rice

canola oil

2/3 cup minced carrots

1 medium onion, diced

3 cloves garlic, minced

3 eggs

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.


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