Thai food can be greasy and full of fat- especially fried rice! There is no reason for you to go out and spend money on these unhealthy meals when you can make something similar right in your own home. The benefit of making your own version is that you know exactly what is going in it. You can control the ingredients and change things to make it exactly how you like it. This is one of my favorite go-to recipes. I’ve been making this for a few years now and it never disappoints! The soy and fish sauce totally make this dish. It’s quick, easy, healthy, and delicious. You’re going to want to add this into your dinner rotation.
If you are a 21 Day Fixer, this recipe can easily be adapted to fit into your containers. Keep everything separate in the beginning, measure the ingredients in your containers, and then put everything together in the pan with the soy and fish sauces. If you want to switch out brown rice for jasmine rice, you go right ahead! Go crazy and make it your own.
- 8 oz chicken breast, cut in small cubes
- 3 cups jasmine rice, cooked
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 2 scallions, chopped
- 3 egg whites, scrambled
- 1 whole egg, scrambled
- 2 tomatoes, sliced
- 3 Thai chili peppers (optional)
- 4 tsp coconut oil (or olive oil)
- 4 tsp soy sauce (or more to taste)
- 2 tsp fish sauce
- salt and pepper
- *Prepare *rice ahead of time according to package instructions. It’s best if it’s made slightly on the dry side.
- Heat a wok on a high flame. Meanwhile, season chicken with salt and pepper. When the wok is very hot, add *2 tsp oil. When the oil gets hot, *add the chicken and cook on high a few minutes, tossing so that its browns all over. Remove chicken from wok and set aside, add the eggs and salt and cook a minute or two until done. Set aside.
- Add the remaining oil to the wok and add the onion, scallions and garlic. Saute 1 minute, add the chili pepper and tomatoes and stir in all the rice. Add soy sauce and fish sauce stir to mix all the ingredients.
- Keep stirring *a few minutes, then *add egg and chicken back to the wok. Adjust soy sauce if needed and stir well another 30 seconds. Serve with sliced cucumbers.
Original Recipe Found HERE