What you'll be getting:
Chicken Fried Rice

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Per serving:
5 oz chicken thighs and breasts (tossed in salt and ginger)
3/4 c brown rice (fully cooked)
125 g veggies (celery, green onion, carrots, sugar snap peas, cabbage)
.5 oz liquid aminos
1 T safflower oil


Equipment needed:
1 pan/pot, large enough for all the ingredients, with a id

Start warming up your pan/pot. I use a pot that has higher sides so I don't have to worry about ingredients getting stirred out of the pot. Heat your pot up for 5 minutes on low/medium heat before adding ingredients. Once your pot has warmed up, turn the heat up to high and add the oil and chicken.

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Spread the veggies out and toss with the chicken. Cover with a lid and set a timer for 3 minutes. As the timer counts down, lift up the lid to quickly stir the mix each minute. Place the lid back on the pot after stirring. Having the lid on the pot helps steam the veggies and they cook more quickly and evenly.

Cook the chicken on high heat for 2-5 minutes (larger serving sizes will take longer to cook) Once the chicken has some color on it and has cooked fully, add the veggies.

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Add the liquid aminos. I personally only use half of the amount I provided, but I wanted to give you more in case you like more. For lower sodium diets, you can use less liquid aminos, or omit the aminos completely. Once you add the liquid aminos, remove the pot from the heat and turn the stove off. Place lid back on the pot and let the rice steam for 2-3 minutes.

After 3 minutes, add the rice. Evenly mix the rice in with the veggie/chicken mixture.

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After your rice has steamed your meal will be ready. From start to finish this meal takes less than 15 minutes. Enjoy!

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