Low Calorie Chicken Fried Rice
A healthy and delicious low calorie chicken fried rice recipe packed with lean protein and vegetables, perfect for a light yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
1 tablespoon olive oil
2 large eggs, beaten
2 boneless, skinless chicken breasts (about 8 ounces), diced
3 cloves garlic, minced
1 medium carrot, peeled and diced
1 cup frozen peas, thawed
4 cups cooked brown rice, preferably chilled
3 green onions, thinly sliced
3 tablespoons low sodium soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon salt
Instructions
Heat 1/2 tablespoon olive oil in a large non-stick skillet or wok over medium-high heat.
Add the beaten eggs and scramble until fully cooked, about 2 minutes. Remove the eggs from the skillet and set aside.
Add the remaining 1/2 tablespoon olive oil to the skillet. Add the diced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add the minced garlic and diced carrot to the skillet. Cook for 2-3 minutes until the carrot begins to soften.
Stir in the peas and cook for another 1 minute.
Add the cooked brown rice to the skillet, breaking up any clumps with a spatula. Stir well to combine all ingredients.
Pour the soy sauce over the rice mixture and add the black pepper and salt. Stir continuously for 3-4 minutes until the rice is heated through and evenly coated with soy sauce.
Return the scrambled eggs to the skillet and fold them into the rice mixture.
Remove from heat and garnish with sliced green onions before serving.