Updated: Oct 29, 2019
Don’t know about you but I love Chinese food!! But the usual Chinese takeout is full of bad quality oil and packed with way too much sodium! Making your own version at home is a much healthier alternative. Also, this Chicken Fried Rice has way more veggies than rice, making it even healthier.
Makes two servings
1 large carrot, peeled and diced
1 stalk of leek, halved and sliced thinly
5 stalks Chinese broccoli (or you can use kale), chopped
4 garlic cloves, minced
2 chicken thighs, diced
2 cups of boiled jasmine rice (refrigerated overnight)
1 tbsp avocado oil
1 tbsp coconut aminos, divided
1 tsp garlic powder, divided
Salt and pepper to taste
Cilantro to garnish
Season the chicken with 1/2 tbsp of coconut aminos, 1/2 tsp garlic powder, salt and pepper. Let marinade for 30 mins.
In a large pan, over medium heat, add 1/2 tbsp avocado oil. Once oil is hot, add in carrots and stir for about 5 mins.
Add in leeks, garlic and chicken. Stir until chicken is cooked, 3-4 mins.
Add in Chinese broccoli, then salt and pepper to taste. Keep stirring until it’s all wilted. Transfer mix to a large bowl.
Wipe pan clean, add 1/2 tbsp avocado oil. Crack the eggs into the pan and quickly break the yolk and stir it for a few seconds.
Add in rice and keep stirring until rice is well combined with eggs.
Add in 1/2 tbsp of coconut aminos, salt and pepper to taste and 1/2 tsp garlic powder. Continue stirring until all well combined.
Add the chicken and veggies back into the rice and continue to stir until everything is well combined.
Remove and plate, garnish with cilantro and serve.