Pantry Chicken Fried Rice
A healthy chicken fried rice that you can make using pantry supplies!
Servings 6 servings
Calories 268kcal
Ingredients
- 4 cups cooked brown rice
- 1 can of peas 15oz
- 1 can of cut green beans 15oz
- 1 can of corn 15oz
- 1 can premium chunk chicken breast in water 12.5oz
- 2 tbsp avocado oil
- 4 garlic cloves or 1 tsp garlic powder
- 1 tsp salt
- 1/4 cup soy sauce or coconut aminos
- 2 tsp sesame oil
- 2 eggs optional
Instructions
- Heat avocado oil over medium-low heat and add minced garlic to the wok (if using fresh garlic) and saute for 3 minutes
- Drain canned vegetables and canned chicken and add to the wok
- Increase the heat to medium and saute the chicken and veggies, tossing frequently for 5 minutes
- Add salt to the veggies and chicken. If using garlic powder instead of fresh add that now too.
- Push chicken and veggies to one side of the wok, scramble eggs and pour into the empty side of the wok
- Once cooked, mix the scrambled eggs in the with the chicken and veggies
- Increase the heat to medium-high and add the cooked rice to the pan and saute for 3 minutes
- Combine the soy sauce and sesame oil in a small bowl
- Pour sauce over fried rice and mix in
- Continue sauteing for another 2 minutes
- Remove from heat and top with sriracha and enjoy!
Nutrition
Serving: 6g | Calories: 268kcal | Carbohydrates: 32g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 1053mg | Potassium: 185mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
