For as long as I can remember, I have loved savory chicken fried rice. Anytime we’d go out for Chinese food, I always ordered it. I love the combination of flavors and it just tastes like a comfort food. And it sounds like you all do too! When I did an Instagram poll about whether or not you wanted to see this Chicken Fried Rice recipe on the blog, you were all very excited about it. So here it is!
This recipe could easily be the main dish, but you could also serve it as a side. That’s one thing I love about cooking and sharing recipes. The better and more comfortable you get in the kitchen, the easier it is to modify a recipe to make it exactly what you want it to be.
Savory Chicken Fried Rice – make it your own!
For example, if you’re grill some chicken breasts, and want to serve this on the side, I would leave the chicken out of the rice and just do veggies. If you don’t tolerate eggs, you can leave them out. And I usually cook with coconut aminos because it’s naturally gluten free and usually lower in sodium. But you can absolutely swap for a soy or tamari sauce depending on your preferences.
The last thing that I want to mention before I give you the recipe is that I’ve made this a few times. The first time I made it, I cooked the rice according the the package and just used water. The second time I made it, I used chicken broth and it was SO much better. You could also do vegetable broth if you want to keep it vegetarian. The broth just gave the rice extra flavor. I strongly recommend using chicken broth when you’re making the rice. It makes the recipe much more flavorful!
If you’re looking for other healthy dinner ideas for your family this week, here are some other ideas from our blog. We hope you enjoy this recipe as much as we do!
Savory Chicken Fried Rice
Ingredients
- 1 cup rice (I like basmati or jasmine rice)
- 2 cups chicken broth (or vegetable broth)
- 2 Tbsp. avocado oil
- 1 Tbsp. minced garlic
- 2 cups frozen peas and diced carrots (I find a bag of these at Target, but feel free to use whatever frozen veggies you can find or have on hand.)
- 2 eggs (whisked in a small bowl)
- 1 cup chopped rotiserrie chicken (optional)
- 2 Tbsp. coconut aminos
- 1 tsp. onion powder
- salt and pepper (to taste)
- 1/4 cup chopped green onion
Instructions
- Start by preparing the rice. In a sauce pan, combine the rice and broth.
- Bring to a boil and then cover and reduce heat to low.
- In a medium to large skillet, add the avocado oil and garlic. Turn the heat to a medium high heat and mix to allow the oil to absorb the garlic flavor.
- Then add in the frozen veggies and sautee until soft.
- If you haven't already, whisk your two eggs in a smaller bowl and set aside.
- Once the rice is done, remove from heat and set aside.
- To the softened vegetables, add in the rice, chicken, coconut aminos, and onion powder. Stir to combine.
- Create a well in the middle and then pour in your scrambled eggs. Move them around with a spoon or spatula until they are cooked through and then mix them into the rest of the ingredients.
- Taste it and add salt or pepper to your taste! Add the chopped green onion and enjoy!
