Chicken Fried Rice (Done the healthy way!)

  • 3 boneless skinless chicken breasts, chopped
  • salt & pepper
  • 2 cups organic vegetable broth
  • 4 cups organic brown jasmine rice
  • 2 tablespoon organic extra virgin olive oil, divided
  • 1 lb bag of preferred frozen veggies
  • 2 eggs
  • ⅓ cup soy sauce
  • 3 teaspoons garlic powder
  • 1 teaspoon chili powder

  1. Chop thawed chicken breast and place in wok with 1T olive oil, heat to medium heat. Season chicken breasts with salt and pepper to taste. Add broth, cook until chicken is cooked through. Continue to cook chicken in broth at slight boil. 
  2. Meanwhile start cooking brown rice in smaller pan, when rice has absorbed the water, transfer rice (still not completely cooked) into chicken broth mixture. Allow rice, broth and chicken to remain boiling. 
  3. In empty rice pan, heat 1T olive oil over medium heat. Add frozen veggies. Saute 2-3 minutes. Push the veggies to the side a bit and add eggs to the empty part of the pan. Cook 2-3 minutes until fried. Stir into the veggies. Add soy sauce, garlic powder, and chili powder.
  4. When rice is cooked, add veggie mixture to rice and chicken. 
  5. Enjoy!
(Makes approximately 8 cups at 297 calories a serving)

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