Chicken Fried Rice
Chicken fried rice is a STAPLE in our house…..but we protein it up a bit. We put in WAY more chicken and eggs and cut back the rice some to give it a better balance of protein and carbs. This recipe has tons of flavor, and also meal preps, freezes, and reheats really well. Best cooked on a high heat griddle like the Blackstone. Makes about 8 servings and has just shy of 40 grams of protein and 750 calories per serving!
2 Pounds boneless chicken (about 3 large breasts)
6 cups prepared jasmine rice
1/2+ Cup Soy Sauce
1 Stick Butter
1 Bag Frozen Peas and Carrots
4 Eggs
Start with hot oiled griddle or pan. Slice and cook chicken on high heat with salt and pepper while cooking frozen peas and carrots on the same griddle on medium heat. When chicken is cooked dice up with knife or utensils into small pieces and season with 1/4 C soy sauce and mix. Crack 4 eggs onto griddle and quickly mix and turn until done. Mix these three ingredients and use stick of butter to oil the entire surface of the griddle. Add rice , rest of the butter, and remaining soy sauce….turning and chopping to combine evenly. Season with additional soy sauce and black pepper if desired.
Additional Tips!
Leave rice Just slightly undercooked, it will finish in the butter on the griddle. Make sure you cook the rice so it is separate and fluffy not one ball of mush.
You can cut the butter if you want a little less flavor and a little less calories, or cut the rice to 4 cups if you want even more protein and less carbs.
Best if cooked on a Blackstone!
