Thai Fried Rice

Jenn Clayton

11 minutes ago1 min read

A unique yet delcious spin on fried rice! Makes the perfect well rounded meal! Yummy!

RECIPE:

8 ounces chicken breast (shrimp, beef, pork or tofu, cut into bite-sized pieces)
kosher salt (and black pepper, to taste)
2 teaspoons sesame oil
3 cups cooked jasmine rice (white or brown is fine)
1/2 large onion (chopped)
3 cloves garlic (minced)
2 scallions (chopped, plus more for garnish)
1 large egg (beaten)
3 large egg whites (beaten (you can also just use 2 large whole eggs total))
4 teaspoons soy sauce (or tamari for gluten free)
2 teaspoons fish sauce
1 bag mixed veggies

Heat a large nonstick wok over high heat.
Meanwhile, season the chicken or protein of choice lightly with salt and pepper.
When the wok is very hot, add 2 tsp of the oil. When the oil is hot, add the chicken and cook on high until its browned all over and cooked through, about 3-4 minutes. Set aside.
Reduce heat and add the eggs and egg whites to the wok with a pinch of salt and cook 1 to 2 minutes, until scrambled. Set aside.
Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, and stir in all the rice.
Add the soy sauce and fish sauce, stir to mix all the ingredients and cook, stirring 2 to 3 minutes.
Return the egg and chicken back to the wok. Adjust soy sauce and salt as needed and stir well another 30 seconds.

6 Servings:

4 points

250 calories

6g fat

27g carbs

22g protein

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