This easy chicken friend rice embodies what Low Key Cooking is all about. Start to finish this dish took me ten minutes and was plenty of food for three people. I spent about $5 at the grocery store on ingredients which is about half of what I would’ve spent if I had ordered take out fried rice from my favorite Chinese restaurant. Not only is this dish quick and inexpensive, but it’s also paleo and gluten free making it the perfect dish for you this week regardless of what diet you’re on. I stuck to a more traditional chicken fried rice this time but I’ll give you guys some variation to this dish soon.
Note: I used my “three amigos” of heat spices (cayenne pepper/paprika/chili powder). I like my food with a little kick but if you aren’t a fan of spicy feel free to leave those spices out.
Time:
- Prep Time – 3 Minutes
- Cook Time – 5 Minutes
Cost:
- Between $5-$8 depending if you already have soy sauce and eggs.
What You’ll Need:
- 3 cups cooked minute brown rice
- 3/4 lb thin sliced uncooked chicken breast
- 1 small bag frozen vegetables (peas and carrots mix)
- 2 large eggs
- 1 garlic clove (minced)
- 1 tbsp Sriracha
- 1/4 cup soy sauce
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp chili powder
Directions:
Start by cooking your minute rice to box directions (microwave or stove top it doesn’t matter). Season your chicken with salt and pepper and add it to 1 tbsp olive oil in a pan over medium-high heat until chicken is cooked through (4-5 minutes). Remove chicken from heat and chop. In another pan, your bag of frozen vegetables and minced garlic to 1 tbsp olive oil over medium high heat. Wait about 1 minute then crack both eggs over the vegetables letting them cook together. Once the whites of the eggs are mostly cooked and solid start mixing everything up. Once the eggs are cooked through add cooked rice and chicken to the pan. Add soy sauce and spices then mix until everything is thoroughly combined. Remove from heat, serve and Enjoy!
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