How pretty is this bowl of tasty heaven? I want to dive in head first.
It's so colorful. and healthy. and delicious. and colorful. Speaking of colorful, here is a story for you: I was talking to my Mom's friend Dee the other day... When she asks her grand daughter, who is not quite 4, what her favorite color is, her answer every time is colorful. How flipping cute is that?! Colorful. Here you go Audrey- a big bowl of colorful.
Do you think I can say colorful one more time in this post? Colorful. Ok. I'm done.
I only have one qualm about this dish. And it's that my kitchen is not equipped with one of those hibachi cooking tops so I can just fling rice all over the place and make onion volcanoes. I wonder where I can register for one of those bad boys...I smell a home renovation in my future.
Chicken Fried Rice
3 tbsp Sesame Oil, Divided
3 Cloves Garlic, Minced, Divided
1 tsp Lime Juice
1 tsp Sriracha
Low Sodium Soy Sauce
Half of an Onion, Diced
1 1/2lbs Bonesless, Skinless Chicken Breats, cut into bite size pieces
1 Bag Birds Eye Steamfresh Edamame in the Pod (I use these ones because they are always in the freezer, edamame that are pre-shelled would work too).
1 Cup Frozen Corn
1 Cup Diced Carrots
4 Eggs (Little bit of Skim milk for scrambling)
2 Cups Brown Rice
Salt and Pepper
Start by marinating chicken in 1tbsp sesame oil, lime juice, sriracha, 1 clove garlic (minced), salt, pepper, and low sodium soy sauce, and putting the rice on to cook.
Put 2 tbsp sesame oil in a skillet and add onion and the remanding garlic and cook until the onions are iridescent. While doing this steam your edamame and corn. Once steamed add edamame, corn, and carrots in with the onion and garlic.
To cook the chicken, I put the veggies in a bowl and wrap with foil to hold in the heat. Then I cook the chicken in the same skillet (mostly to keep the amount of dishes I have to do post dinner down).
All you have left is scramble your eggs, mix everything together, and season with salt, pepper, and low sodium soy sauce to taste.
Looking for an extra punch of protein? I have made this same meal with quinoa instead of rice. Cook your quinoa the same way as rice 2 to 1 (1 cup quinoa to 2 cups liquid). For extra taste, cook the quinoa with low sodium chicken stock instead of water.