Chicken Fried Rice

Ok who doesn't love chicken fried rice? But I have to imagine the way they prepare it at Chinese restaurants isn't the healthiest. I make mine with brown rice and I actually prefer it to the traditional white - it gives the dish a nutty flavor. I also make mine with a LOT of Sriarcha. But you can skimp on that if you're not a spice freak like me! What you cannot skimp on however, is topping your fried rice with chopped peanuts. Do it! You'll never look back!

1 cup brown rice

1 TBSP butter

1 TBSP minced garlic

Sriracha

2 chicken breasts, diced

2 carrots, peeled and chopped

2 green onions, chopped

1 cup frozen edamame

4 eggs

1/4 cup low sodium soy sauce

Handful of peanuts, chopped

In a small saucepan, cook brown rice according to box. Set aside.

In a large frying pan or wok, melt butter and garlic over high heat. Add chicken and sriracha (as much as you like!) and stir for 5 minutes. Chicken should be almost cooked through, but doesn't need to be all the way cooked. Mix in rice, carrots, green onions and edamame.

Still on high heat, make a large circle in the middle of the pan by pushing the rice mixture to the outside of the pan. Pour the eggs into the circle. Use a large spoon to scramble the eggs, trying not to combine the rice mixture with the eggs. 

Once the eggs are scrambled (about 3 minutes), stir everything together with the soy sauce.

Serve in bowls and garnish with peanuts, more green onions, and sriracha!