I was craving Chicken Fried Rice this week, so I decided to make it with kale and a fried egg on top! This is a really quick and easy recipe if you do not have a lot of time and need to cook something fast.
- 3 cups cooked brown or white rice
- 2 to 3 cooked chicken breast, chopped into bite size pieces
- 1 to 2 cups of frozen peas
- 1 cup carrots, chopped (buy them frozen, buy them in a package in the salad section, or buy a whole carrot and chop it yourself)
- 2 to 3 cups mushrooms, chopped
- 3 cups kale, chopped or baby kale from salad bag
- 1/2 white onion, chopped
- 1 to 2 scallions (optional)
- 3 tablespoons sesame seed oil
- 1 teaspoon ginger powder (optional)
- 2-3 tablespoons Bragg’s Amino Acid or low sodium soy sauce
- 2-3 tablespoons teriyaki sauce
- 2 eggs, beaten (optional if you would rather have it in the fried rice instead of cooking a fried or pouched egg to put on top)
- salt and pepper to taste
- Bake the chicken in the oven at 350 for 25-30 minutes. Once done, let cool and then cut into bite size pieces.
- Cook the rice and set aside per package instructions. I like to buy brown rice from the freezer section from Trader Joes. There are 3 pouches in a box.
- In a wok or large frying pan, add the sesame seed oil, white onions, carrots and mushrooms until onions are translucent.
- Add the soy sauce and teriyaki sauce along with the peas, kale, chicken and rice.
- Cook mixture for approximately 10 minutes or so until all the flavors are all blended together.
- Add scallions at the very end if desired.
- If you wanted to have the eggs cooked into the fried rice instead of frying an egg and putting it on top, beat the eggs and add at step 3 before you add everything else in and make sure the egg is cooked before adding everything else.
- Serve with your favorite chili sauce if you like things spicy.