I love Chinese take out, especially fried rice. But I don’t enjoy the sodium hangover that often goes along with it… so I decided to attempt to make my own fried rice.
The recipe I came up with used the leftover brown rice and roast chicken that I had in my fridge. But you could absolutely make up a batch of fresh rice (of your choosing) and pick up a pre-roasted (or roast your own) chicken from your local grocer.
The result of my attempt was not only delicious, but also super easy/quick to prepare – making it the perfect in a pinch meal. And just like the takeout version, the leftovers were almost better the next day. ????
The bonus of this recipe is that it’s kid approved. I know because I made it for mine and they gobbled it up without complaining – which is a rarity at my house.
Feel free to get creative with this one. I used leftover roast chicken, but you could really use any leftover meat or seafood that you have on hand. ????
I hope you enjoy it! It’s a great post-workout meal.
Homemade Chinese Fried Rice
1c Leftover roast chicken
1tbsp Olive or coconut oil
2c Chopped veggies (e.g. pepper, broccoli, cauliflower, carrots, mushrooms, onion, celery)
1-2 Cloves garlic
2c Cooked brown rice
1-2 tbsp Low sodium soy sauce **Use tamari to make this recipe gluten free
- In a large saucepan, sauté veggies and garlic in oil for 4 minutes.
- Add chicken, half the soy sauce and mix well.
- Push the mixture to one side of the pan. Add the eggs to the open section of the pan and scramble.
- Once the eggs are cooked, add the rice and remaining soy sauce and mix it all together.
- Serve and enjoy!