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Clean Eating Chicken Fried Rice #dinner #eating


This spotless eating pan fried rice formula likewise makes unimaginable remains, so don't fear making a twofold bunch. The flavors truly met up in the icebox medium-term (particularly that new ginger root). It'll suggest a flavor like a pristine dish after its warmed. Indeed, it can even be solidified. That implies you'll have a prepared to-eat, sound dinner sitting tight for you on those in a hurry days.

Our spotless eating breaded and fried rice has indistinguishable fulfilling tastes from eatery variants, however our flavors originate from a wealth sound fixings. The nutty dark colored rice fills you with fiber and minerals, and our pan fried food blend is a powerhouse of supplement thick nourishments. Onions, ringer peppers, and scallions release the full profundity of their flavor while broiling. In addition, eggs and chicken give a solid portion of protein. This delightful sautéed food will fill the entire family with the supplements they requirement for a solid supper.

It's likewise a really brisk supper to put together, as well, making it ideal for weeknight dinners. It takes around 30-4o minutes to cook the rice, yet you can make that early since you have to give it a chance to cool totally. When the rice is cooked, the dish meets up in around 15 minutes and it's a one-pot dinner! Less cleanup, more sustenance, and faultless flavor: sounds about impeccable to me!


Ingredients :

For the rice
  • 1 cup long grain brown rice
  • 2 1/2 cups water
  • 1/4 teaspoon salt

For the fried rice
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1 cup diced bell pepper, red or green
  • 1 tablespoon finely minced, peeled ginger root
  • 3 tablespoons water
  • 2 boneless, skinless chicken breasts, cut into thin strips
  • 2 eggs, beaten
  • 2-3 tablespoons lite soy sauce, optional Tamari
  • 2 teaspoons sesame oil
  • 1/4 cup chopped scallions or green onions, optional

Instructions :
  1. For the rice:
  2. Add rice, salt, and water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook, untouched, for 40 minutes or until tender and liquid is absorbed. Remove from heat and let stand for 5 minutes, covered.
  3. Refrigerate rice until cold, preferably overnight.
  4. To fry the rice:
  5. Add olive oil to a large nonstick skillet or wok. Over medium heat add chicken, onions, bell pepper, and ginger and cook for about 4 to 5 minutes, until onions are translucent and chicken is mostly cooked through. Add cooked rice and water and increase heat to medium-high.
  6. Push rice to one side and add beaten eggs to the other side, scramble quickly then toss in with the rice mixture. Stir in the soy sauce and sesame oil.
  7. Remove from the heat and toss in the scallions, if using. Enjoy!
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