Chicken & Vegetable Fried Rice
Easy colorful side dish loaded with veggies with gluten and egg-free options.
Servings: 5 Servings
Calories: 337kcal
Ingredients
- 1-2 Tbsp oil
- 1 cup finely diced broccoli
- 1 cup finely diced carrots
- 1 cup finely diced red yellow, or orange bell pepper
- 1 cup peas frozen
- 1 cup finely diced onion or green onions thinly sliced Green onion tops only for Low FODMAP
- 1 1/2 tsp ground ginger
- 2 tsp minced garlic ~ Low FODMAP garlic replacement if needed
- 4 cups cooked brown rice cooled
- 1/4 cup soy sauce gluten-free if needed Bragg’s Aminos for soy-free
- 1 cup chopped cooked chicken breasts
- 2 eggs lightly beaten (omit for egg-free)
Instructions
- Heat oil or broth in a large skillet over medium-high heat. Add all vegetables except peas. Saute 3-5 minutes.
- Add peas, ginger, and garlic. Cook another minute or so.
- Stir in brown rice and chicken to heat, about 3-5 minutes.
- In a small skillet sprayed with a non-stick spray, scramble the 2 eggs. Stir the eggs into the rice mixture.
- Mix in the soy sauce and serve.
Nutrition
Serving: 1Serving | Calories: 337kcal | Carbohydrates: 49g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 89mg | Sodium: 725mg | Potassium: 580mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5839IU | Vitamin C: 72mg | Calcium: 75mg | Iron: 3mg