This is an easy way to cook chicken fried rice. I used chicken from my soup but you can use left over roast chicken just remove the skin or you can use fresh chicken thinly sliced, just add about 5 minutes extra cooking time. It is always a good time to have bowl of chicken fried rice, and this meal is also budget friendly. Serving it up with steamed broccoli making it a perfect meal that your family will love.
3 tbsp. coconut oil
2 cups cooked GF long grain or basmati rice, cook as per package instructions and cool. It is important that the rice is cold for best results.
1 medium organic sweet onion, finely chopped
2 garlic cloves, finely chopped
2 cups mushrooms, cut into quarters
1 tbsp. freshly minced ginger
1 tbsp. pure maple syrup
2 cups cooked chicken (from chicken soup perfect!) cut into small pieces, or you can use raw chicken thinly sliced or left over roasted chicken
Pinch of sea salt
2 organic eggs, whisked
1 ½ cups organic frozen mixed vegetables, cooked as per package instructions
1 tbsp. GF low sodium tamari sauce
In a large non-stick sauté pan or wok add 2 tbsp. coconut oil and onions, sauté until soft
Add garlic, mushrooms, ginger, maple syrup, chicken and pinch of sea salt, stir-fry 3 – 4 minutes
In your sauté pan push the chicken to one side and add 1 tbsp. coconut oil, heat the oil and add eggs cooking them as scrambled eggs for about 1 minute
Add rice, vegetables and tamari sauce and combine well. Enjoy!