Vegetable Chicken Fried Rice

This is a great way to eat up leftovers or make a great tasting meal in a hurry. I typically make extra rice at the beginning of the week to be used with a leftover meal during the week.

Serves 1 hungry person. Quadruple the quantities for the whole family.

1-cup pre-cooked whole grain rice
½ cup left over free-range chicken, cut into bite size pieces
¼ small onion, chopped
2-3 cloves of garlic, chopped
¼-½ red pepper, chopped
1-2 stalks bok choy, chopped
Bragg’s Liquid Aminos to taste
Olive oil, 1-2 glugs

Pour the 1-2 glugs of olive oil in a fry pan with a non-stick surface. Cook the onions and garlic until the onions just start to turn translucent. Add the peppers and bok choy and cook for 1-2 more minutes. Add the chicken. Add 1-2 squirts of Braggs (according to your taste) and stir. Add the rice and stir until mixture is well coated and warmed. Serve.

Note: I never measure any of the ingredients for this recipe. I eye ball it so that the end result is approximately ¼ chicken, and ¾ rice and vegetables (leaning heavy on the veggie side). I also mix up the vegetables depending on what I have in the fridge. You can use a variety of rice’s to change the flavor. Wild Oats sells some very tasty varieties. Some varieties are pretty spendy, but I recommending splurging once in awhile. Your taste buds and your health will thank you.