Soy Free Chicken Fried Rice (MSPI Friendly)
This Chicken Fried Rice is made without soy and is compliant with an MSPI diet. It is also gluten free.
Servings 8 ½-cup servings
Calories 250kcal
Ingredients
- 2 tablespoons Canola oil plus extra for cooking chicken
- 1 pound boneless, skinless chicken thighs
- salt and pepper to taste
- coarse salt
- 3 large eggs
- 2 teaspoons water
- 4 green onions thinly sliced
- 1 garlic clove minced
- 3 tablespoons rice vinegar
- 1 ½ cups frozen peas thawed
- 4 cups cooked rice day-old leftover rice is best
Instructions
- Drizzle Canola oil in a large nonstick skillet and heat over medium-high heat. Season chicken thighs with salt and pepper and place in pan "pretty" side down. Cook until starting to brown and then flip to finish cooking completely. Remove chicken to a plate until cool enough to handle, shred, and set aside in a warm place. Set pan aside for use in step 3.
- In a smaller (medium-sized) nonstick skillet, heat 1 tablespoon oil over medium-low heat; swirl to coat pan. In a small bowl, lightly beat together eggs, 2 teaspoons water, and ¼ teaspoon salt. Pour into pan; cook, pulling in egg from edge of pan, until set, about 2 minutes. If desired, carefully flip over for a few seconds. Transfer to a plate; when cool enough to handle, cut into strips.
- In large skillet, heat remaining tablespoon oil over medium heat. Add scallions and garlic; cook until fragrant, about 1 minute. Add rice; season with salt to taste. Cook, stirring often, until very hot, about 5 minutes. Add vinegar, peas, eggs, and shredded chicken; cook until very hot, about 2 minutes.
Notes
Nutrition
Serving: 0.5cup | Calories: 250kcal | Carbohydrates: 27g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 115mg | Sodium: 77mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 371IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 1mg