Clean Eating Chicken Fried Rice (6 points +)

Clean Eating Chicken Fried Rice (6 points +)

Fried foods are irresistible to your tastebuds – and your waistline. The next time you’re tempted to get fattening fried food to-go, pick up the ingredients yourself and cook our Clean Eating Chicken Fried Rice instead.

Our fried rice has the same satisfying effect as the fatty version, but our flavors comes from a plenitude of all-natural, healthy ingredients. The nutty brown rice fills you with fiber and minerals, and our stir fry mix is a powerhouse of healthy ingredients. Onions, bell peppers, and scallions unleash the full depth of their flavor while frying. Eggs and chicken give you a healthy dose of protein, while the broth is enriched by aromatic garlic, ginger root, mung bean sprouts, toasted sesame oil, and soy sauce. This heady stir fry will fill the whole family with the nutrients they need in a healthy meal.


Yields: 6 servings | Serving Size: 1/2 cup | Calories: 266 | Points Plus: 6 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 254mg | Carbohydrates: 30g | Fiber: 3g | Sugar: 3g | Protein: 23g |


For the rice
    • 1 cup long grain brown rice
    • 2 1/2 cups water
    • 1/4 teaspoon salt
For the fried rice
  • 1 clove garlic, minced
  • 1 tablespoon finely minced, peeled ginger root
  • 3 tablespoons water or vegetable or chicken broth
  • 1/2 cup chopped onions
  • 1 1/2 cups stemmed, seeded, and diced bell pepper
  • 2 boneless, skinless chicken breasts or boneless skinless thighs, cut into thick strips
  • 1 cup sprouts, optional
  • 2 tablespoons lite (low sodium) soy sauce, tamari, or coconut aminos (gluten-free tamari or coconut aminos for gluten-free)
  • 1 tablespoon olive oil
  • 2 teaspoons toasted sesame oil
  • 3/4 cup chopped scallions or green onions
  • 1 egg


For the rice:

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. Remove from heat and let stand for 5 minutes, covered.

Remove cover and fluff rice with a fork. Lay the rice evenly on a parchment-lined or nonstick baking sheet. Do not press down on the rice, but move to fill baking sheet. Place uncovered in fridge for 1 hour to up to 10 hours to cool and dry the rice.

To fry the rice:

Add olive oil to a pan over medium heat. Add chicken, onions, bell pepper, and ginger and cook for about 4 to 5 minutes, until onions are slightly softened and translucent, and chicken is mostly cooked through. Add rice and 3 tablespoons broth or water and increase heat to high.

Stir constantly. Crack in the egg and continue to stir rapidly so that it is evenly dispersed among the rice as it cooks, for about 3 minutes. Add the sprouts and stir. Add the soy sauce or alternatives, and toasted sesame oil, if using. Remove from the heat and toss in the scallions. Serve.


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