As promised, only a week or so later, I am finally giving you the recipe for the “Not So Fried Rice,” adapted from the NHerShoes Summer Shred! This has been a HUGE hit in our house, even with the little one, so I hope you all can enjoy it as well!
Not So Fried Rice
Adapted from NHerShoes Summer Shred Recipe
– 4 tsp soy sauce
– 2 1/2 tsp hot mustard (I like mine spicy!)
– 2 tsp sesame seed oil
– 6 ounces boneless, skinless chicken breast, cubed
– 1 chopped carrot
– 1/2 onion chopped
– 1 clove garlic
– 1 cup shredded cabbage
– 1/2 cup frozen peas
– 3 large egg whites
– 1 cup cooked brown rice
In a small bowl, combine soy sauce, mustard and sesame seed oil then set aside.
Season chicken with salt and pepper and add to a nontick skillet that has been lightly coated with olive oil and heat on medium-high. Cook, stirring occasionally until browned on all sides, then transfer to a plate and cover.
Add the carrot, onion, garlic and cabbage to the pan, adding more oil if needed. Cook, stirring frequently, about 2-3 minutes. Add the rice and peas. Cook another 2-3 minutes or until it is hot. Create a well in the center, exposing the center of the pan and add egg whites, cooking for 1-2 minutes, stirring to scramble them. When the egg is completely cooked, add the chicken back into the pan along with reserved sauce mixture. Stir together and heat through. Serve immediately and enjoy!
This is the portion I make for Adam, Landon and me, and there is usually more than enough for all of us, often leaving some leftovers for lunch the next day. It seems a little lengthy, but its actually incredibly easy and quick to make! Try it out and let me know what you think!
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