Hidden Veggie Fried Rice with chicken

Hidden Veggie Fried Rice with Chicken

Ingredients: makes 6 servings

1. Rice:

- 1 tsp sesame oil

- ½ red onion, finely chopped

- 2 tbsp minced garlic

- 1 tbsp minced ginger

- 5 eggs, scrambled

- 1 bag microwavable riced cauliflower (I used the Green Giant brand with added peas and carrots)

- 1 cup frozen peas, shelled

- 1 cup frozen chopped carrots

- 1 cup white rice, cooked and cooled

- 3 tbsp reduced sodium soy sauce

- Garnish: sesame seeds and finely chopped green onion

2. Chicken:

- 1 tsp olive oil

- 1 tsp minced garlic

- 2 large chicken breasts (~1.5 lbs)

- 2 tbsp Bachan's Japanese BBQ sauce

- Garnish: finely chopped green onions

Instructions:

Rice:

1. A few hours before cooking (or the night before), cook the white rice in a rice cooker. Allow it to fully cool off in the fridge.

2. In a large pan or wok over medium heat, add 1 tsp of sesame oil. Allow it to heat up and then add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.

3. Add scrambled eggs. Cook until firm, stirring frequently to prevent them from burning.

4. Microwave the riced cauliflower per package instructions.

5. After the eggs cook, push them to the side and add the cooked cauliflower rice to the pan. Cook until the moisture in the cauliflower rice is reduced. Push to the side.

6. Then add the peas and carrots. If using frozen veggies, add them to a bowl of water and microwave for 2-3 minutes until they are fully defrosted. Drain the water and then add to the pan. Cook for 2-3 minutes until moisture is reduced.

7. Add the cooled white rice to the pan and then the soy sauce. Stir until all ingredients are well combined. Adjust to taste with more soy sauce if needed.

8. Garnish with sesame seeds, green onion, and everything but the bagel seasoning (optional). Set aside.

Chicken:

1. In the same pan as the rice, add 1 tsp of sesame oil and garlic. Sauté for 2-3 minutes.

2. Then add the chicken breasts. Cook on both sides for 3-5 minutes each or until the thickest part of the chicken reaches an internal temperature of 165°F.

3. Halfway through cooking, add the Bachan's BBQ sauce. Let it simmer and cook with the chicken until it's done.

4. Adjust to taste with more sauce if needed.

5. Once done cooking, cut the chicken into thin slices.

6. Garnish with green onion and sesame seeds.

Storage and Serving:

1. Divide the rice evenly between 5-6 containers, using about 1 heaping cup per container. I was able to make about 6 servings.

2. Then evenly divide the chicken.

3. Store half in the fridge and the other half in the freezer.

4. For the frozen servings, defrost overnight in the fridge the night before you need it.

5. Microwave for 2-3 minutes or until everything is evenly heated through. Enjoy!

Macros: 390 kcal, 36 g/pro, 37 g/carbs, 10 g/fat, 3 g/fiber