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Easy Chicken Fried Rice

Heart and lung

We all love takeout. However, finding friendly meals for people with dietary restrictions can be tough. Now you can get that takeout taste without the bad stuff.

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Time: 30 minutes of prep & 10 minutes of cooking / Servings: 3


  • 1 teaspoon plus 2 tablespoon olive oil
  • 3 scallions, thinly sliced
  • 2 large eggs, beaten
  • 2 cups mixed frozen vegetables, thawed
  • 2 cups cold cooked brown rice
  • ½ cup diced cooked chicken breast
  • 2½ tablespoons reduced-sodium soy sauce
  • 2 tablespoons olive oil, plus 1 teaspoon
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic


  1. In a separate pot, cook rice per the instructions on the packaging.
  2. Heat 1 teaspoon oil in a large flat-bottomed carbon-steel large, heavy skillet over high heat.
  3. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
  4. Add 1 tablespoon oil to the pan along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds.
  5. Add vegetables and chicken cook until tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
  6. Add remaining 1 tablespoon oil to the pan; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
  7. Return the vegetables and eggs to the pan; add soy sauce and stir until well combined.

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Best-Selling Author, Creator of Fit Over 50 Magazine

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