A friend treated me to a stir fry the other day that got me craving fried rice so I made a batch and thought I’d share! This is one of my husbands favorite meals and it is definitely comfort food for me!
Ingredients:
3 cups cooked brown rice
1-2 cooked chicken breasts, diced
2 cups veggies, diced (I used peas, carrots, and sweet potato)
1 egg
1/2 cup low-sodium soy sauce or tamari
oil (I used coconut oil)
Directions:
Sauté veggies in oil until done in a wok, or high-sided skillet or saucepan. Add chicken, rice, and a tablespoon or so of oil to keep everything from sticking. Cook until warmed through, stirring often. In a small bowl, whisk egg and soy sauce together. Add to rice mixture and stir to evenly combine. Cook, stirring continuously, until egg is fully cooked – it should no longer look wet.
Don’t worry, as long as you get the egg to 145 degrees for 15 seconds, you’re not risking consuming any harmful bacteria – egg whites look “done” (coagulate) at 144-149 degrees, and egg yolks at 149-158 degrees. In other words, don’t stress too much about cooking them forever, they are “safe” before they are “done.” (And side note – using pastured eggs from a reliable source may decrease your chances of getting a bad one – http://kellythekitchenkop.com/2010/01/are-raw-eggs-safe-to-eat-real-food-wednesday.html)
Here are a few more recipes to help use up your leftover rice:
