Chicken Fried Rice
Fried rice is the perfect go-to recipe for a quick weeknight meal. It' easy when preparing rice for one meal, make extra to put in the refrigerator for this delicious dish the next day. It is so easy to customize using any protein and vegetable combination. The key to success is to be sure your rice is cold so it cooks properly.
Ingredients
- 2 TBSP coconut oil, divided (or substitute another high heat oil like avocado)
- ½ lb. boneless, skinless chicken thighs, cubed
- 1 small onion, diced
- 2 medium garlic cloves, minced
- 1 tsp minced ginger
- 1 medium carrot, diced
- ½ cup frozen peas, thawed and patted dry
- 4 cups cold cooked long-grain rice
- 2 large eggs, whisked
- 2 TBS coconut aminos if very sensitive-omit
- 1 tsp sesame oil
- 2 scallions, thinly sliced
- 2 TBS sesame seeds
- Sea salt to taste
Instructions
- Heat 2 teaspoons of coconut oil in a wok or a large skillet with high sides over medium-high heat.
- Add cubed chicken and season to taste with salt. Stir-fry until the chicken is cooked through and no longer pink. Transfer to a plate and set aside.
- Heat 1 tablespoon of coconut oil in the same wok and add onion, garlic and ginger. Stir-fry until it is very fragrant, 1-2 minutes.
- Add diced carrots and frozen peas. Stir-fry for another 2-3 minutes.
- Add rice and cook until warmed through. Break up any clumps of rice using a spatula.
- Once the rice has heated through, push towards the sides leaving an open area in the center of the wok then add the last teaspoon of coconut oil. Pour the eggs into the indent and scramble. Once scrambled, mix in with the rice and vegetables.
- Add soy sauce and sesame oil. Mix well and remove from heat. Stir in the cooked chicken pieces.
- Serve sprinkled with fresh scallions and sesame seeds. Enjoy!
Notes
Traditional fried rice recipes call for day-old rice because it’s firmer and easier to stir-fry without getting mushy. For most people on a low histamine diet, rice that’s been cooked and stored in the fridge overnight isn’t a problem.
However, if you’re very sensitive to leftovers, you can still make this recipe work beautifully by cooking the rice the same day. Simply spread the freshly cooked rice out on a baking sheet or rinse it under cold water to cool it quickly before using. The key is that the rice needs to be completely cold so it fries up light and fluffy instead of clumping together.