Chicken Fried Rice And Greens
Chicken Fried Rice and Greens is ready in less than 30 minutes and is perfect for leftovers.
Servings 4
Calories 285kcal
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, cut into bite size pieces For vegetarian, add 14 oz of cubed tofu
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic
- ½ teaspoon sesame seeds
- 1 teaspoon Chinese five spices powder
- 3 tbsp coconut oil
Vegetables and Rice
- 5 stalks bok choy, sliced
- ½ cup leeks or green onions
- 2 cups spinach or greens
- 2 cups shredded green cabbage
- 1 tablespoon chili oil
- ½ teaspoon fresh ginger
- ½ teaspoon red pepper flakes
- 1 tablespoon coconut aminos
- ¼ cup maple syrup
- 1 cup cooked brown or white rice I used Seeds of Change Brown Rice/Quinoa
Instructions
Chicken
- Add coconut oil, Chinese five seasoning, salt, sesame seeds, granulated garlic to wok. Stirfry chicken (or tofu) on medium heat until is cooked, approximately 6-8 minutes. Remove chicken (or tofu) from pan and set aside
Vegetables and Rice
- Add vegetables and chili oil, maple syrup, red pepper flakes, ginger and coconut aminos to wok after chicken (or tofu) is removed. Stirfry on high until vegetables are crisp but tender, approximately 3 minutes. Add 1 cup of cooked rice and mix well. Add chicken (or tofu) and mix well.
Notes
In order to offer flexibility in the recipes, the stirfry ingredients are vegan, gluten free and dairy free. To add more protein, add tofu or chicken as directed.
