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Chicken Fried Rice

Is there anything better than takeout chicken fried rice? Oh yea…how about this version made with blood sugar friendlyRightRice Fried Rice Medley that can be prepped in just 15 minutes!
Course Main Course
Cuisine American
Diet Diabetic
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 302kcal

Equipment

  • Large non-stick pan or wok
  • Cooking pot

Ingredients

  • 3 Tbs sesame oil (or canola oil)
  • 1 lbs skinless chicken breast, cut into ½ inch pieces
  • 1 Tbs minced garlic 
  • ½ cup sweet onion, diced
  • ¼ cup bell pepper, any color, diced
  • ¼ cup carrots, diced
  • ½ cup peas, frozen or fresh
  • 3 eggs, beaten
  • 1 package RightRice Fried Rice Medley https://rightrice.com/products/rightrice-medley-fried-rice 
  • 3 Tsp low sodium soy sauce
  • Salt & pepper to taste

Instructions

  • In a large non-stick pan or wok, bring oil over medium heat and add chicken. Cook for 5-6 minutes, flipping intermittently, so chicken cooks evenly and reaches an internal temperature of 165 F. Note: cook time will vary on the size and thickness of chicken pieces.
  • While the chicken is cooking, prepare RightRice Fried Rice Medley in a separate pot according to package directions.
  • Remove chicken from pan, leaving juices behind.
  • Add vegetables and garlic. Cook for 3-5 minutes, until they begin to soften, stirring occasionally.
  • Move vegetables to one side of pan and add whisked eggs to the other side. Scramble eggs until cooked throughout. 
  • Add chicken and prepared RightRice into the pan. Drizzle with soy sauce and mix evenly. Add salt and pepper to taste if desired. 
  • Cook for an additional 2-3 minutes until vegetables are tender and chicken is reheated. Serve warm. 
  • Makes 4 servings.

Notes

One of the best things about this recipe is how versatile it can be. You can add pretty much any vegetable you enjoy into this dish and it works! Traditional fried rice is made with carrots and peas, which I include in this recipe. But you can also add in the vegetables I have used, such as bell peppers and onions, or throw in other colorful produce you enjoy. String beans, broccoli, bean sprouts, and mushrooms are just some options that all work great in this dish.
What I love about this recipe is that it is so easy to use in meal prep. You can store leftovers in the fridge for up to three days or freeze individual servings and reheat them for quick and easy meals for up to three months.

Nutrition

Calories: 302kcal | Carbohydrates: 7g | Protein: 30g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 312mg | Potassium: 593mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1979IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 1mg