Chicken & Kale Fried Rice
This rice stir fry is packed fully of vegetables and super tasty!
Equipment
- 1 Rice Cooker or pot to cook rice
- 1 Large Wok
Ingredients
- 1½ Cups Long Grain Rice brown rice recommended
- 2 Tbsp. Oil
- 3 Medium Eggs
- 1 lb. Chicken Breast
- 4 Cloves Crushed Garlic or 2 tsp chopped garlic
- 2 Tbsp Grated Ginger or 2 tsp minced ginger
- 2 Large Carrots
- 1 Medium Bell Pepper (Red, Yellow or Orange)
- 1½ Cup Broccoli
- 3 Cups Kale
- 1½ Cups Frozen Edamame optional
- ¼ Cup Tamari gluten free
Instructions
- Cook rice according to package directions.
- Peel and cut carrots into thin circles. Slice bell peppers and then cut into 1 inch pieces. Cut broccoli into 1 inch pieces. De-rib the kale and coarsely chop.
- Crack eggs into bowl and beat. Heat 1 Tbsp. oil in wok on medium heat and add beaten eggs. Cook for 30 seconds and then flip with a spatula and cook for another 30 seconds. Transfer the eggs to a cutting board. Leave wok off heat.
- Cut chicken into ½-1 inch pieces. Add another 1 Tbsp oil to the wok on medium heat. Add chicken and cook for 15 minutes or until chicken is thoroughly cooked.
- Add garlic, ginger and carrots to wok and cook for about 5 minutes, stirring as needed. Add broccoli, bell peppers, kale and edamame and cook for another 3-5 minutes, continuing to stir as needed.
- After rice is cooked, add it to the work. Add tamari and stir until everything is thoroughly mixed.
- Cut egg into strips. Dish rice stir fry onto plates and add strips of egg on top.