Chicken Fried Rice (On My “Hibachi” Grill)

IMG_1245After Anna’s party the other night, I had some leftover grilled chicken teriyaki. Therefore, on the crazy Monday night schedule that we keep, I was able to reach into my freezer, pull out frozen brown rice, broccoli, and organic corn and grab the chicken, carrots and eggs from the fridge to make this quick dinner…

 Chicken Fried Rice

  • 2 cups cooked chicken, shredded or chopped

  • 3 cups brown rice, cooked

  • 2 eggs, beaten

  • 1/3 cup onion, diced

  • 1/3 cup organic corn

  • 1/3 cup carrots

  • 1/3 cup chopped frozen broccoli

  • 1 garlic glove, minced

  • 3 tablespoons coconut oil

  • 2-3 tablespoons organic, reduced-sodium soy sauce

  • 1 teaspoon ground coriander

  • pepper to taste

Heat coconut oil on a griddle over medium-high heat. Add carrots, onion, and garlic and saute for 5 min. Add corn and broccoli and heat through. Push veggies to the side. Pour beaten eggs onto griddle and cook, chopping them after they are no longer runny. Add chicken, rice and veggies to the griddle. Pour soy sauce over the mixture and sprinkle on coriander and pepper. Mix together and heat through. Serve with extra soy sauce or leftover homemade teriyaki sauce.

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1 Comment

  1. Slow Cooker Brown Rice – Serve or Freeze! | Whole to the Core Blog

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