Serves: 8
Total Calories: 398
Heat 1 tablespoon oil in a large saucepan set over medium high heat (or in an electric wok at 350°F) sauté cubed chicken in hot oil. Add a dash or two of soy sauce as it cooks, if you'd like. Once the chicken is cooked, remove it from the pan. In the same pan, scramble the eggs. Once they are cooked, remove from pan.
Heat the second tablespoon of oil. Add carrots and stir-fry for 5-10 minutes, stirring occasionally. Add the rest of the veggies and stir-fry for an additional 5 to 10 minutes, until carrots begin to get soft. Decrease the heat to medium-low.
Add rice, chicken, and eggs to the vegetables. Stir until well combined and heated through. Serve with soy sauce.
*LaChoy soy sauce is currently gluten free, or you can find gluten free soy sauces at your local health food store. Always read labels!
This Chicken Fried Rice recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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