Chicken Fried Rice

Summer is in session, and I can't stress the importance of having highly nutritious food at your fingertips to control nasty flare-ups.  This recipe is light not incorporating all the ingredients that may cause unwanted side effects for those that suffer from fibromyalgia.

Make this for family dinner night or pack it up in one cup containers and store it in the freezer for easy retrieval when you're in a rush.  

Entree

• 1 pound organic chicken breasts
• 2 cups cooked brown rice, cooled
• 2 eggs lightly beaten with 1 teaspoon soy sauce
• 1 teaspoon garlic, minced
• 1 tsp fresh ginger, grated
• 5 - 7 green onions, separate whites from greens
• 1 cup frozen peas and carrots, thawed and drained
• 1 cup shredded Napa cabbage
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 2 tablespoons cold pressed olive oil

Marinade for Chicken

• 1 tablespoon soy sauce
• 1 tablespoon Mirin Chinese cooking wine
• 1 teaspoon cornstarch

Thinly slice the chicken against the grain (diagonally) and marinate for 15-20 minutes.

Chop green onions and keep the dark green portions separate for garnish.

Heat up a wok or non-stick skillet. Add 1 tablespoon oil and eggs. Swirl to coat the bottom of the pan and cook until no longer runny. Remove this "egg pancake" and cut into bite-size pieces. 

Add 1 tablespoon oil to hot wok. Add the ginger, garlic, and white portions of the green onions and stir-fry for about 15-30 seconds to release the aromatics.

Add the chicken and stir-fry for about 3 minutes until thoroughly cooked.

Add the carrots, peas, Napa cabbage, and rice and stir-fry for about 1 minute.

Add soy sauce, vinegar and egg. And cook for about 1 minute.

Garnish with green portions of the green onions.

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