Chicken Fried Rice

DinnerStovetop20 minServes 4Dairy-free

Ingredients

• 3 cups cold cooked rice
• 1 1/2 cups cooked chicken, diced
• 2 eggs
• 1 cup frozen peas and carrots
• 3 tbsp soy sauce
• 2 green onions
• 2 tbsp oil

Amounts are scaled from the original 4 servings; cooking times may change for bigger batches.

Steps

1. Heat the oil in a wok or large skillet over high heat.
2. Scramble the eggs and push aside; add peas and carrots for 2 minutes.
3. Add the rice and chicken and stir-fry 5 minutes until everything is steaming hot (165°F for leftovers).
4. Season with soy sauce and green onions.

Swaps

• Tamari or coconut aminos work in place of soy sauce (tamari is usually gluten-free; check the label).
• Chives or a little finely sliced regular onion can replace green onions.
• Quinoa, couscous or riced cauliflower can stand in for rice.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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