Healthy 'Fried' Rice

healthy fried rice
Raymond Horn

Chef and restaurateur Cat Cora is all about finding fun ways to get kids to eat their greens. “It can be hard to please all six of my boys at one time. This dish is an easy canvas for everyone’s taste buds," she says. "The rice and eggs are kid favorites, and I can add more or less vegetables depending on who’s in the mood for what—or even give it an extra kick by topping it with Sriracha for the adults at the table!”

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Yields: 4 servings
Total Time: 0 hours 25 mins
Ingredients
1 tbsp. olive oil
1 lb. boneless, skinless chicken breast, cut into 3/4-inch chunks
2 cloves garlic, finely chopped
4 c. steamed brown rice, cold (or leftover brown rice)
2 large eggs, beaten
1/2 c. carrot, cut into thin matchsticks
1/2 c. frozen shelled edamame, thawed
1/2 c. frozen peas, thawed
3 scallions, finely chopped, plus more sliced for serving
2 tbsp. low-sodium soy sauce
1 tsp. toasted sesame oil
Sriracha, for serving
Directions
  1. Heat oil in a large skillet over medium-high. Add chicken and cook, turning occasionally, until golden brown, 3 to 4 minutes.
  2. Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring, until heated through, about 2 minutes. 
  3. Pour eggs over top and gently stir to evenly coat and cook eggs and warm rice. Fold in carrot, edamame, and peas and cook until vegetables are just tender, 3 to 4 minutes. 
  4. Stir in scallions, soy sauce, and sesame oil. Serve with additional scallions and sriracha if desired.

PER SERVING 475 CALORIES, 12.5 G FAT (2.5 G SATURATED), 37 G PROTEIN, 385 MG SODIUM, 52 G CARB, 6 G FIBER

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