High Protein Chicken Fried Rice

Ingredients

1-1.5 pounds chicken breast, cut into cubes

For the marinade:
⅓ cup low sodium soy sauce
2-3 garlic cloves, minced
1 tsp. minced ginger (optional)
drizzle of light olive oil OR sesame oil
pepper, to taste

1 cup brown rice COOKED (makes 3 cups cooked)
1 yellow onion, diced 
1 bag frozen mixed vegetables (carrots, corn, peas, green beans)
½ bag frozen edamame
2 eggs
Sesame oil
Light olive oil
2-3 tbsp. low sodium soy sauce

Method

1. In a large bowl, combine marinade ingredients. Add chicken cubes and toss to coat. Set aside to marinate at least 30 minutes or overnight. 

2. After marinating, heat a large pan over medium high heat, heat 2 tbsp. olive oil and add chicken, browning on all sides. Once completely cooked, set aside. Wipe out the pan with a damp paper towel. 

3. In same pan over medium heat, heat 2 tbsp. olive oil. Add diced onion and cook, stirring occasionally 5-7 min until softened. Add frozen mixed vegetables & edamame and cook 4-5 min until they are heated through. Season with a pinch of salt & pepper. 

4. Add 2 tbsp sesame oil and brown rice and stir. In the center of the pan, move the rice mixture to form a hole. Crack both eggs into the whole and immediately break the yolks and stir eggs together. Allow them a minute or so to cook before stirring again. Chop cooked eggs into small pieces with your cooking utensil and then combine them into the rice mixture. 

5. Add your cooked chicken back into the pan. Add soy sauce, starting small and tasting before adding more. You don’t want the dish to be too salty. Add red pepper flakes for a little kick, if desired. Enjoy!