Quick and easy chicken fried rice
Quick and easy chicken fried rice as seen in FREE e-book. Get your copy here.
1 chicken breast per serving - cubed
½ cup cooked brown rice
¼ cup liquid egg whites
½ cup mushrooms - chopped
½ cup green bell pepper - chopped
½ yellow onion - chopped
½ cup water chestnuts
¾ cup chicken broth (low sodium)
1 tbsp soy sauce (low sodium)
1 tbsp coconut oil
In a large pan over medium-high heat melt ½ tbsp coconut oil. Add chicken and cook until tender and all edges are browned. Set aside.
Heat remaining coconut oil in same pan and cook egg whites. Set aside.
In the same pan, add chicken broth and soy sauce and bring the liquid to a boil. Add all vegetables except water chestnuts. Simmer for approx. 5 minutes.
Stir in chicken and cook for an additional 5 minutes.
Add egg whites, cooked brown rice and water chestnuts to heat.
Cook until chicken is done and serve. Enjoy!
Amount Per Serving
% Daily Value *
Total Fat 11 g
Saturated Fat 6 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 83 mg
Sodium 1392 mg
Potassium 76 mg
Total Carbohydrate 17 g
Dietary Fiber 3 g
Sugars 1 g
Protein 36 g