Ground Chicken Fried Rice

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 ½ cups cooked & cooled white rice (SEE NOTE*)

olive oil (or avocado oil)

1 lb ground chicken or turkey (92% lean)

8 oz frozen peas & carrots

3 garlic cloves (minced)

½ tbsp fresh minced ginger

1 cup diced green onion (+ more for garnish)

3 large eggs

¼ cup coconut aminos

1 tbsp rice vinegar

1 tsp sesame oil

kosher salt & black pepper (to taste)

red pepper flakes (to taste)

sesame seeds (optional, for garnish)

Directions

First, bring a large, high-sided pan to medium heat. Once hot, add a small amount of oil. Then, add ground chicken and start breaking it apart with your spatula. Season with a light amount of salt & pepper and continue cooking until browned through, about 4 minutes. Pour off any excess liquid from the ground chicken, before transferring it to a medium bowl. Set aside.

Return pan to medium heat. Add a bit more oil. Then, add frozen peas & carrots. Sauté, stirring occasionally, for 3 minutes, or until thawed. Then add in garlic, ginger and green onion, stir, and cook for 1 more minute.

Push the veggie mixture to one side of the pan. If needed, add a bit more oil to the other side of the pan. Then, crack your eggs directly into the pan. Season with salt & pepper. Use your spatula to scramble them up. Once eggs are fully cooked, stir them into the veggie mixture.

Add back in the cooked ground chicken, rice, coconut aminos, rice vinegar, sesame oil and red pepper flakes to taste. Stir to combine and continue to let it cook until the rice is warmed through. Taste and adjust the amount of salt, pepper & red pepper flakes as needed.

Optionally, garnish with more chopped green onion and a sprinkle of sesame seeds. Enjoy!

Nutrition

• Calories: 435 kcal
• Total Fat: 17 g
• Saturated Fat: 4 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.1 g
• Cholesterol: 220 mg
• Sodium: 504 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 29 g