Healthy Chinese Fried Rice

We don’t order in Chinese food that often, but when we do, the Fried Rice is one of my favourite dishes.

Since I like to serve rice at dinnertime about once a week, I thought, why not make my own Chinese Fried Rice! And I’m so glad I did, because this recipe is one of my family’s favourites. Even my picky middle son who HATES rice, will eat this Healthy Chinese Fried Rice.

So, what makes it healthier than take out?

I’m assuming that most take out restaurants use canola oil to fry their rice in. Now, I’m not saying that a little canola oil is bad, but because it’s such a highly processed oil and heavily used in food products, I like to avoid it as much as I can at home. So rather than using canola oil to fry my rice in, I use grass fed butter. The butter adds such a rich flavour to the dish. You could also use coconut oil if you prefer.

Just look at all those delicious veggies in there with the rice!

I used white rice for this dish, but brown rice would work just as well.

We love to serve this dish with my Thai Peanut Chicken or my Honey Sesame Chicken. It’s great with any Asian-flavoured dish.

And don’t be scared to make this, it’s one of the easiest dishes to make. Just cook the rice ahead of time (even a day or two) and then use it when you want to make this Fried Rice. I love to use my rice cooker to precook my rice.

I hope your family loves this Healthy Chinese Fried Rice as much as we do!

Healthy Chinese Fried Rice

A delicious and healthy recipe for fried rice.

• CourseSide

Servings4

Prep Time35 minutes

Cook Time10 minutes

Passive Time30 minutes

Ingredients

• 2Tbsp grass-fed butterdivided
• 2 whole eggsbeaten
• 1/4cup yellow oniondiced
• 2medium carrotsdiced
• 1/3cup frozen peas
• 1clove garlicminced
• 1tsp gingerrootminced
• 2cups Cooked rice
• 2Tbsp coconut aminoscan use soy sauce
• 2whole green onionssliced

Instructions

1. Melt 1 Tbsp of butter in a large skillet over medium heat. Add the eggs and scramble until cooked. Transfer eggs to a separate bowl.
2. Melt remaining Tbsp of butter in skillet. Add the onion, carrots, peas, garlic, and ginger. Cook for 5 minutes, until the carrots and onions are softened.
3. Add the cooked rice and coconut aminos to the skillet. Stir-fry mixture for 2 minutes. Add the eggs back to skillet and stir until combined.
4. Garnish with green onions and serve.

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