Ground Chicken Fried Rice
- Dinner
- Serves Serves 4
- Asian
- Toddler friendly
Recipe by Munchin' With Maddie
Ingredients
- 2 1/2 cups cooked and cooled white rice
- Olive oil or avocado oil
- 1 lb ground chicken or turkey (92% lean)
- 8 oz frozen peas and carrots
- 3 garlic cloves, minced
- 1/2 tbsp fresh minced ginger
- 1 cup diced green onion, plus more for garnish
- 3 large eggs
- 1/4 cup coconut aminos
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Kosher salt and black pepper, to taste
- Sesame seeds, for garnish
Instructions
- Bring a large, high-sided pan to medium heat. Add a small amount of oil, then the ground chicken, breaking it apart with a spatula. Season with a light amount of salt and pepper and cook until browned through, about 4 minutes. Pour off any excess liquid, then transfer to a bowl and set aside.
- Return the pan to medium heat and add a bit more oil. Add the frozen peas and carrots and saute, stirring occasionally, for 3 minutes, or until thawed. Add the garlic, ginger, and green onion, stir, and cook for 1 more minute.
- Push the vegetable mixture to one side of the pan. Add a bit more oil to the other side if needed, then crack the eggs directly into the pan. Season with salt and pepper and scramble with a spatula until fully cooked, then stir into the vegetable mixture.
- Add back the cooked ground chicken, rice, coconut aminos, rice vinegar, and sesame oil. Stir to combine and cook until the rice is warmed through. Taste and adjust salt and pepper as needed. Garnish with more chopped green onion and a sprinkle of sesame seeds.
Note
Use rice that's been cooked and cooled ahead of time (even better a day old) so the fried rice doesn't turn out mushy. 1 cup dry rice yields about 2 1/2 cups cooked.