Quickie Chicken Fried Rice – Low Sodium Version
Servings
2Serving size
about 2 1/2 cups fried riceThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1/2 cups Rice, brown, parboiled, dry, UNCLE BEN'S (instant brown rice) |
| 2 tsp. Sesame oil |
| 1 large White onions (diced) |
| 2 large Carrots, raw (peeled and diced) |
| 6 ounces Boneless, skinless chicken thighs (cubed) |
| 1 tsp. Ground ginger |
| 2/3 cup Frozen peas (thawed) |
| 1 to taste Black pepper |
| 3 tsp. Low sodium soy sauce |
| 1 large Egg(s) (beaten) |
Instructions
When the rice is ready, set it aside. Place the sesame oil in a wok or large skillet over high heat. When the oil is very hot and nearly smoking, add the onions and carrots. Cook for about 3 to 4 minutes until the onions begin to soften.
Add the chicken thighs and ginger. Cook for about ten minutes, stirring frequently. Add the peas, pepper and soy or tamari sauce.
Add the cooked rice and toss until the rice, veggies and chicken are well blended.
Add the beaten egg and toss until the egg is cooked through. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You may be shocked that I’m using instant brown rice. If you’d rather cook the rice yourself, use raw brown rice and cook it using these instructions.
I have tested a number of instant brown rice products, actually, and they’re pretty good. The Minute Rice brand is good, as is the Uncle Ben’s. The Success Rice boil in bag brown rice was also surprisingly good. All have a chewy texture and nutty flavor. They only take about 10 minutes (instead of up to 30) and for a lot of folks this can be a big deal when crunched for time.