Clean Eating Chicken Fried Rice #healthymeal #friedrice

This spotless eating pan fried rice formula likewise makes fantastic scraps, so don't fear making a twofold group. The flavors truly met up in the fridge medium-term (particularly that crisp ginger root). It'll have an aftertaste like a fresh out of the box new dish after its warmed. Truth be told, it can even be solidified. That implies you'll have a prepared to-eat, solid supper hanging tight for you on those in a hurry days.

Our perfect eating southern style rice has indistinguishable fulfilling tastes from eatery adaptations, however our flavors originate from a wealth solid fixings. The nutty darker rice fills you with fiber and minerals, and our pan fried food blend is a powerhouse of supplement thick nourishments. Onions, chime peppers, and scallions release the full profundity of their flavor while singing. In addition, eggs and chicken give a sound portion of protein. This delightful pan fried food will fill the entire family with the supplements they requirement for a sound dinner.

It's additionally a quite brisk supper to put together, as well, making it ideal for weeknight dinners. It takes around 30-4o minutes to cook the rice, however you can make that early since you have to give it a chance to cool totally. When the rice is cooked, the dish meets up in around 15 minutes and it's a one-pot supper! Less cleanup, more sustenance, and righteous flavor: sounds about impeccable to me!

Also Try Our Recipe : BUFFALO CHICKEN EMPANADAS (KETO) 

Ingredients

For the rice

• 1 cup long grain brown rice
• 2 1/2 cups water
• 1/4 teaspoon salt

For the fried rice

• 1 tablespoon olive oil
• 1/2 cup chopped onions
• 1 cup diced bell pepper, red or green
• 1 tablespoon finely minced, peeled ginger root
• 3 tablespoons water
• 2 boneless, skinless chicken breasts, cut into thin strips
• 2 eggs, beaten
• 2-3 tablespoons lite soy sauce, optional Tamari
• 2 teaspoons sesame oil
• 1/4 cup chopped scallions or green onions, optional

Instructions

For the rice:

1. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes or until tender and liquid is absorbed. Remove from heat and let stand for 5 minutes, covered.
2. Refrigerate rice until cold, preferably overnight.

To fry the rice:

1. Add olive oil to a large nonstick skillet or wok. Over medium heat add chicken, onions, bell pepper, and ginger and cook for about 4 to 5 minutes, until onions are translucent and chicken is mostly cooked through. Add cooked rice and water and increase heat to medium-high.
2. Push rice to one side and add beaten eggs to the other side, scramble quickly then toss in with the rice mixture. Stir in the soy sauce and sesame oil.
3. Remove from the heat and toss in the scallions, if using. Enjoy!

For more detail : bit.ly/2fcnY9r

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