Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


"You do not sew with a fork, and I see no reason why you should eat with knitting needles."

-Miss Piggy

The refrigerator light goes on...

You may be shocked that I'm using instant brown rice. If you'd rather cook the rice yourself, use raw brown rice and cook it using these instructions.

I have tested a number of instant brown rice products, actually, and they're pretty good. The Minute Rice brand is good, as is the Uncle Ben's. The Success Rice boil in bag brown rice was also surprisingly good. All have a chewy texture and nutty flavor. They only take about 10 minutes (instead of up to 30) and for a lot of folks this can be a big deal when crunched for time.


Quickie Chicken Fried Rice

Servings: 2 | Serving size: about 2 1/2 cups fried rice

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6.

This recipe makes great leftovers.

1/2 cup instant brown rice
2 tsp sesame oil
1 large red onion (diced)
2 large carrots (peeled and diced)
6 ounces boneless skinless chicken thighs (cubed)
1 tsp ground ginger
2/3 cup frozen peas (thawed)
fresh ground black pepper (to taste)
4 tsp low sodium soy or gluten-free tamari sauce
1 large egg (beaten)

Cook the instant brown rice to the directions on the package.

When the rice is ready, set it aside. Place the sesame oil in a wok or large skillet over high heat. When the oil is very hot and nearly smoking, add the onions and carrots. Cook for about 3 to 4 minutes until the onions begin to soften.

Add the chicken thighs and ginger. Cook for about ten minutes, stirring frequently. Add the peas, pepper and soy or tamari sauce.

Add the cooked rice and toss until the rice, veggies and chicken are well blended.

Add the beaten egg and toss until the egg is cooked through. Serve.

Nutrition Facts

Serving size: about 2 1/2 cups fried rice

Servings: 2

Amount Per Serving

Calories 520 Calories from Fat 148
% Daily Value
Total Fat 17g 26%
    Saturated Fat 3g 16%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 175mg 58%
Sodium 519mg 22%
Total Carbohydrates 65g 22%
    Dietary Fiber 9g 35%
    Sugars 13g
Protein 29g
Vitamin A 396% Vitamin C 38%
Calcium 11% Iron 20%
Vitamin K 32 mcg Potassium 952 mg
Magnesium 131 mg