Who doesn't love Chinese food?? This recipe is so easy you'll never have to order out for Fried Rice again!! This is also SUUUUPER easy to meal prep! Cook rice and chicken ahead of time, chop the veggies, then just sauté veggies real quick and assemble on meal night. So doable, right???
Also, like most of my recipes, veggies are easily interchangeable to meet yours and your family's likes.
Ingredients
Serving Size is 4
16oz diced (as small as you can) and cooked chicken
1 carrot
1 onion
1 clove garlic
2 zucchinis
2 small heads of broccoli or 1 large
Rice of your choice (white or brown)
Drizzle of low sodium soy sauce
Preparation
Prepare rice. Dice and cook chicken, lightly seasoning with sea salt and pepper. Dice veggies to same size as chicken. Lightly oil skillet, add onion and sauté until almost translucent. Add garlic and stir for 1-2 minutes, without letting garlic burn. Add carrots and sauté 2-3 minutes. Add zucchini and broccoli and sauté 3-4 minutes. Set aside. Put prepared rice into skillet and "fry" for about 5 minutes. Turn off heat. Add back in veggies and chicken, drizzle with soy sauce, and mix.
If you are using portion control containers, here is your container count for one serving:
1 yellow, 1 red, 2 green
(You could up the protein by adding two scrambled eggs, making it 2 red)
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