Who doesn’t love fried rice? I was craving the stuff, and texted my lovely friend, Sarah for some inspiration. She suggested adding chicken into the rice, and it was so yummy. I’d never done that before, always had chicken on the side, but I will definitely do it again. And the leftovers were soooo yummy the next day.
- 1 – 1 1/2 lb organic, dark chicken meat
- 6 slices pastured bacon, diced
- 2 cups whole grain brown rice
- 3 eggs
- 2 tablespoons minced garlic, about 4 cloves
- 1/4 cup + 2 tablespoons coconut aminos (or 100% organic tamari sauce), divided
- 6 green onions, sliced
- 1 cup frozen peas
- 1/2 cup grated carrots
- Crushed red pepper flakes, to taste
1. Dice chicken into 1″ cubes. Marinate chicken in 2 tablespoons garlic and 2 tablespoons coconut aminos for an hour or so.
2. While chicken is marinating, cook your brown rice according to package instructions. Mine was 2 cups rice, 4 cups water, simmering for 40 minutes or until cooked and all liquid was absorbed.
3. Cook chicken in large skillet (I used my cast iron) over medium to high heat for 10 minutes, or until there is no pink in chicken. Place chicken on a clean plate, and set aside.
4. In the same skillet, add bacon and cook over medium to high heat for about 7 minutes, or until bacon is cooked and crispy. Do not discard grease.
5. Add cooked rice, chicken, and all veggies (green onion, peas, carrots), back into the same skillet with the bacon and bacon grease. Stir to combine and continue stirring over medium heat until veggies are hot, and softened a bit.
6. Stir in the rest of the coconut aminos, or tamari sauce… 1/4 cup. Feel free to add more, to taste. Add crushed red pepper flakes, stir to combine.
7. Using a wooden spoon, push aside rice mixture to create 3 “wells” or holes, exposing the skillet at the bottom. Crack one egg into each hole and lightly scramble the eggs with a fork. You want the eggs to scramble in their little holes until they are about 90% cooked, then stir them into the rest of the rice. If you simply combine them without cooking them individually a bit, you’ll just end up with a sticky egg coating over everything, and not chunks of eggs throughout, which you want.
8. That’s it. DInner is ready, and you only used one pan. Amazing. This made PLENTY of fried rice for us for dinner, and two sizeable adult lunches later in the week. We re-heated ours back in the skillet, over the stove top.