Chicken Fried Rice
When I hear “MEAL PREP” I instantly become anxious. I shut down. And I know I’m not alone with that! Some people are great with being all in for meal prep. I’m not one of those people. My approach to cooking and meal prep is more of a “fly-by-the-seat-of-my-pants” style. By preparing this for dinner one night, I had lunches for the rest of the week. I was able to meal prep without the anxiety of spending all day grocery shopping, chopping, cooking and missing out on an entire day off. There are so many miles to run and ride, kids to play with, books to read, naps and football games, Netflix to binge. Why spend the day meal prepping!!
INGREDIENTS:
· 3 chicken breasts, cut into 1” cubes
· 1 TBLSP garlic powder
· 1 TBLSP light soy sauce
· 1 TBLSP avocado oil
· 1 TBLSP sriracha sauce
· 1 12oz package frozen mixed vegetables*
· 1 cup egg whites
· 3 whole eggs
· 2 Cups cooked brown rice or farro (I used farro…so yummy!)
· 3 TBLSP soy sauce
· 3 TBLSP toasted sesame oil
DIRECTIONS:
· Cook brown rice or farro according to package directions. Set aside.
· While farro/brown rice is cooking, cut chicken breasts into 1” cubes.
· In a small mixing bowl, combine garlic powder, soy sauce, avocado oil and sriracha sauce. Pour over cubed chicken breasts and allow to marinade for 20-30 minutes.
· In a large skillet, brown cubed marinated chicken until thoroughly cooked and no longer pink. Set aside in a separate container.
· Whisk egg whites and whole eggs until combined.
· In the same skillet that you cooked the chicken in, add the frozen mixed vegetables. Sauté until heated through. Push to the side of the skillet.
· Add whisked egg whites & eggs. Cook thoroughly, and fold the mixed vegetables in with the eggs.
· Add brown rice or farro.
· Season with soy sauce and sesame oil. Combine well.
· Add cooked marinated chicken. Fold in.
· Serve as is, or on a bed of greens!
*Using frozen vegetables is a nutritional bonus. They are flash frozen shortly after harvest, retaining more of their nutritional value than a lot of our supposedly “fresh” vegetables that sit in trucks and in warehouses for days on end, losing nutritional value. (Plus they’re all chopped and ready to toss in the pan!)
