How many of you out there love fried rice? I love fried rice with or without chicken. Mainly because it can be a meal in itself. I have a great and simple recipe to share with you.
Chicken Fried Rice
2 chicken breasts cooked and shredded
1 tsp coconut oil
1 tsp sesame oil
1 Medium carrot chopped or julienne
1 Medium Celery Stalk diced
1/3 C Green Onions diced
2 C cooked brown rice
1/4 C pseudo soy-recipe below
Cook and shred chicken. I find it easier to shred chicken after roasting in the crock-pot all day. If you choose to use the crock-pot add 1/4 C pseudo soy to the pot.
Preheat a large skillet or wok to medium heat. Pour coconut and sesame oil in the bottom. Add carrots and celery fry until tender. Add any additional veggies you would like
Slide the carrots and to the celery to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce substitute on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.
1.5 C beef broth (will give you a taste closer to the real deal) or chicken broth
3 teaspoons ACV (apple cider vinegar) balsamic and red wine vinegar will work too.
2 teaspoons raw honey or unsulphured molasses
1 drop of ginger essential oil or ¼ teaspoon ground ginger
1/8 tsp pepper
1/8 tsp garlic powder
1/8 tsp onion powder
unrefined sea salt, to taste
Over medium heat, stir together all of the ingredients, except salt in a saucepan . Bring to a boil. Boil gently until liquid is reduced to about 1 cup, for about 15 minutes.
Season sauce as needed with sea salt, until desired saltiness is reached.
Store the sauce tightly covered, in the refrigerator for up to one week. Shake before using.
To Your Health,