Healthy Chicken Fried Rice

I've been cooking a lot more lately, and since I get home so late, I want the things to be quick, easy, delicious, and healthy. And this dish is super easy, so yummy, and quicker than calling for delivery. This fried rice has protein and tons of veggies to keep you full and no MSG or other icky stuff in it.

I keep this super easy by using a veggie mix. I love this one (Eat Smart Vegetable Stir Fry) that I find in the produce section. It has tons of my favorite veggies, broccoli, snow peas, shredded carrots and broccoli slaw. The broccoli slaw kinda has the look of bean sprouts in the finished dish, which is great, cause I never seem to finish a package of bean sprouts when I buy them. You can also use any fresh or frozen veggie mix that you like. All the veggies really make this filling without being so heavy on the rice. Plus you get in more veggies, and that's always a good thing!

This is also a great recipe to use up leftovers. I almost always use leftover rice for this recipe. It makes it all come together so quickly And feel free to mix it up and use any protein you have on hand, beef, pork, ham or even tofu. You can also use leftover veggies.

Healthy Chicken Fried Rice
Serves 4

Ingredients:
1 pound boneless skinless chicken breasts or tenders
1 package stir fry veggies (fresh or frozen)
2 cups cooked rice (white or brown)
2 eggs
Green onions (optional), greens and whites, cut on the diagonal
1 tsp. garlic powder
1-2 tablespoons soy sauce or liquid aminos
Olive Oil

1. Slice the chicken breasts into bite size pieces.
2. Heat a drizzle of oil in a large saute pan over medium high heat.
3. When the oil is hot, throw the chicken in the pan and season with garlic powder (I don't measure, but I think it's about 1 tsp.).
4. Cook the chicken, stirring occasionally until fully cooked and no longer pink.
5. While the chicken cooks, whisk the two eggs.
6. In a small frying pan, heat 1/2 tsp of oil, and cook the eggs into an omelette (or scrambled eggs, if you can't make an omelette). When done, remove from pan and set aside.
7. Once the chicken is cooked, add the veggies and about 1/2-3/4 cup of water to the pan.
8. Stir the chicken and veggies around scraping up any brown bits from the bottom of the pan.
9. Let the veggies steam in the water to cook uncovered. Let the water evaporate.
10. Once the veggies are done and the water is almost all gone, add the rice and stir into the chicken and veggies.
11. Chop up the egg into small bite size pieces and toss into the pan as well.
12. Add the soy sauce and stir everything together.
NOTE: Here's the part where it's by taste. You wanna add enough soy sauce to make the rice that brown "fried rice" color, but not so much that's its too watery. Start with 1 tablespoon and then see if you think you need more. Taste it to make sure you like the flavor. If you add too much soy sauce and it's watery, just cook and stir a little longer to let the liquid evaporate.
13. Garnish with green onions (I like a lot!) and serve!

This is also totally 21 day fix approved! Each serving is equal to 1 red, 1 green, and 1 yellow.

My guinea pig for my recipes, as always, is Grandma, and she loved this so much, she went back for more.

Have you ever made a take out recipe at home?