Chicken Un-fried Rice
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoon sesame oil
  • 2 organic, skinless, boneless chicken breasts cut into bite size pieces
  • 1 cup of frozen peas
  • 1 cup of shredded carrots
  • 1 medium head of bok choy, sliced
  • 3 cups of cooked and cooled brown rice
  • 2 eggs
  • 3 tablespoons tamari
  • sliced green onion (optional)
  • sesame seeds (optional)
  • sriracha (optional)
  • himalayan pink sea salt, to taste
  1. Season chicken with some himalayan pink sea salt then sauté in one tablespoon of sesame oil. Cook for a few minutes until the chicken is cooked through, then remove from pan.
  2. Add the veggies to the pan, you can add more sesame oil if necessary. Sauté for a few minutes until slightly tender.
  3. Add the brown rice and chicken into the pan. Mix together with the veggies and warm rice.
  4. Make a hole in the center of the pan. Scramble two eggs and pour into the hole. As the eggs scramble, combine with the rest of the ingredients. Mix until the eggs seem to be cooked.
  5. Add 3 tablespoons of tamari. Mix well and serve.
  6. Can garnish with sliced green onion, sesame seeds and sriracha.
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