Chicken Fried Rice
A light, weeknight fried rice with day-old brown rice, eggs, carrot and cabbage — just a few drops of sesame oil.
Prep time
10 min
Cook time
15 min
Makes 4 servings
ChickenRice bowlLow-fat
Chicken Fried Rice
Prep: 10 minCook: 15 minTotal: 25 min
Ingredients
For the rice
- 4 cups day-old cooked brown rice
- 1½ cups diced cooked chicken breast
- 2 eggs, beaten
- 1 carrot, finely diced
- 1½ cups cabbage, thinly sliced
- 1 tsp fresh ginger, grated
For the sauce
- ¼ tsp low-sodium chicken bouillon
- 2 tbsp low-sodium soy sauce
- 3 drops toasted sesame oil
- 2 tbsp water
Instructions
For the vegetables
- 1Mist a large nonstick pan with cooking spray. Cook carrot and cabbage over medium 5–6 minutes until soft.
- 2Push to one side, add eggs and scramble until just set.
For the rice
- 3Add rice, chicken and ginger. Stir-fry 4–5 minutes until hot.
- 4Dissolve bouillon in the water with the soy sauce; pour over and toss. Finish with sesame oil.
Plating
- 5Serve in bowls. Leftovers make a great lunch.