Healthy Fried Rice

Things we don’t do – order Chinese food.

Things I wanted last night – fried rice.

Beauty is in the mouth of the beholder

This was soooo incredibly easy, pretty quick, and I already had everything in my fridge. You can use whatever veggies or meat you have available. This recipe was great because it let me use leftovers of things I used in other dinners this week before they went bad.

Segregation to…

I chopped up a bunch of vegetables I needed to use up soon – mushrooms, or things I had no plans for – red peppers. Onions and carrots are constants in our house so I can always count on those guys.

…saute nation.

This is our absolute favorite thing from CostCo. I’m pretty sure it’s the biggest factor to why we have a membership. That and like, toilet paper. I feel like I bought a single pouch from Publix once for the same price as this whole box. So yeah, worth it.


Once you have all the meat and veggies cooked and get them co-mingling in the pan again, its time for the grand finale! Push everything to the sides of the pan and make a nice little hole in the center for your egg mix. The trick to getting those nice little chunks of sticky egg like in take out is scrambling it alone then mixing. Keep moving the eggs around in that little hole, trying not to pull any of the other goodies into it. Once they’re scrambled but still a little wet – mix everything together.

Egg pool

I added just a little low sodium soy sauce to my helping.



2 handfuls baby carrots (+/-) Vegetable oil (enough to coat pan)
1 red pepper Optional seasoning for chicken
½ yellow onion 2 tsp. Sesame oil
4 oz. mushrooms Garlic powder
½ C frozen corn Salt/pepper (to taste)
2 chicken breasts (optional) Low sodium soy sauce
2 eggs
8 oz quinoa/rice mix


  1. Heat vegetable oil on medium heat in large pan.
  2. Cut chicken into bite sized pieces, add to hot pan. Season as desired.
  3. Chop vegetables into small bits while chicken cooks.
  4. Remove chicken from pan, place back on heat.
  5. Add carrots, wait 1 minute, add peppers, then onions, then mushrooms.
  6. Let everything cook down together for a few minutes. Microwave quinoa/rice mix.
  7. Add frozen corn and rice mix to pan when onions become translucent. Sprinkle garlic powder. Stir.
  8. Add in chicken. Stir together. Create hole in middle of pan with all food pushed to the sides.
  9. Crack 2 eggs in a bowl, add sesame oil, whisk. Pour mixture into open hole in pan.
  10. Lightly scramble egg mixture in confines of the pan hole.
  11. Once eggs are scrambled but still a little wet, mix entire pan contents together.
  12. Serve immediately!

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