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Tip: Use rice that has been kept in the fridge overnight or that has been prepared a few hours in advance. Be sure to loosen the grains of rice before adding it to the wok/skillet.
Prep time: 15 minutes | Cook time: 10 minutes | Yield: Serves 5 | Serving Size: 1 to 1.25 Cup(s)
2 Cups Brown Rice, cooked
2 Eggs, beaten
1 Lb Bok Choy, washed and chopped
1/2 Cup Carrots, diced
1/2 Cup Red Onions, diced
1/2 Cup Frozen Green Peas, thawed
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
1 Tbsp Low-Sodium Soy Sauce
2 Tsp Coconut Oil
1 Tsp Toasted Sesame Oil
1/2 Tsp White Pepper
1/4 Tsp Red Pepper Flakes
Salt & Black Pepper to taste
Optional: 1 lbs Chicken Breast, cooked and cubed
Optional: 1/2 Tsp Honey or Brown Sugar
1. Heat large skillet or wok over medium-high heat and lightly coat with cooking spray. Add beaten eggs and a dash of black pepper. Cook and scramble egg for about 1 minute. Remove cooked eggs and set aside. Wipe skillet/wok if necessary.
2. Add coconut oil to skillet/wok. When oil is hot, add garlic, ginger, onion and carrots. Cook for about 3 minutes; stir frequently. Take a moment to enjoy the aroma!
3. Add bok choy and cook for about 3-4 minutes; stir frequently.
4. Add remaining ingredients: rice, green peas, soy sauce, sesame oil, chicken, pepper flakes, white pepper powder, salt and pepper to taste. Toss mixture for about 3 minutes until ingredients are evenly distributed.
Nutrition per 1-Cup serving without chicken: 186 Cals; 25g Carb; 6g Fat; 7g Protein
Nutrition per 1.25-Cup serving with chicken: 314 Cals; 27g Carb; 8g Fat; 34g Protein
Nutrition information calculated using the MyFitnessPal Recipe Importer