Ginger Fried Rice

Name: Ginger Fried Rice
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4-6
Ingredients: 1–2 carrots, diced; 1 bell pepper, cut into ½-inch pieces; 1 small onion, cut into ½-inch pieces; 4 tbsp tallow; 1 lb chicken thighs, cut into bite-size pieces; 4 eggs, whisked; ½ tsp salt; 1 tsp grated ginger; 4 tbsp coconut aminos; 2 tbsp rice wine vinegar; 1 tsp toasted sesame oil; ½ cup frozen peas; 4 cups cooked rice (day-old is great)

Holly Stein

Servings

4-6

Prep Time

20 minutes

Cook Time

16 minutes

Make this healthy Ginger Fried Rice with chicken, fresh vegetables, and coconut aminos for an easy weeknight dinner or freezer meal. This nourishing, better-than-takeout recipe is perfect for meal prep, postpartum recovery, and busy families looking for wholesome comfort food.

Ingredients

1–2 carrots, diced
1 bell pepper, cut into ½-inch pieces
1 small onion, cut into ½-inch pieces
4 tbsp tallow
1 lb chicken thighs, cut into bite-size pieces
4 eggs, whisked
½ tsp salt
1 tsp grated ginger
4 tbsp coconut aminos
2 tbsp rice wine vinegar
1 tsp toasted sesame oil
½ cup frozen peas
4 cups cooked rice (day-old is great)

Directions

In a large skillet, heat half of the tallow. Sauté bell peppers, onion, and carrots for about 5 minutes over medium heat.
Push the veggies to the side and add the rest of the tallow. Cook the chicken for about 5 minutes, until cooked through.
Push everything to the side of the pan again and scramble the eggs in the middle until cooked. Then mix everything together.
Add the cooked rice, coconut aminos, rice vinegar, and sesame oil. Cook over medium heat for about 10 minutes.
Mix in the frozen peas for the last 2 minutes of cooking.
Let cool, then distribute into vacuum-seal bags and freeze. You could also use a large reusable silicone ziplock or gallon ziplock bags.