Egg Fried Rice
Prep: 10 min
Cook: 10 min
Makes: 3 servings
Calories: 450 g/serv
- Protein: 35g, (31%)
- Carb: 37g, (33%)
- Fat: 18g, (36%)
Ingredients
- 1 lb ground chicken
- 4 Tbs soy sauce or coconut aminos, divided
- 3 carrots, grated
- 1 green onion, chopped
- 1/2 tsp sesame oil
- 3 cups cooked rice
- 1 egg
Instructions
- Marinate the ground chicken in 2 Tbs soy sauce or coconut aminos for 10 minutes.
- Heat a skillet over medium heat and add sesame oil. Add the grated carrot and green onion and cook for about 1 minute.
- Add the chicken to the skillet and cook, breaking up the chicken with the back of a wooden spoon until cooked through, about 5 minutes.
- Push the chicken mixture to one side of the pan and add the egg to the empty side. Scramble the egg until cooked through.
- Add the rice to the pan and stir-fry everything together for another minute or two until the rice is heated through.
- Drizzle remaining soy sauce or coconut aminos over the rice and stir together until the sauce is evenly distributed.
