Healthy Chicken Fried Rice

I bet when you think “Asian takeout,” healthy eating isn’t the first thing that comes to mind. But with the Taste of Asia box, you can bring all the flavor of your favorite takeout to your kitchen—while packing it with nutrients.

This chicken fried rice recipe comes together in under 30 minutes, uses simple ingredients, and tastes just as good (if not better) the next day.

Yields: 4 servings | Prep time: 5 minutes | Cook time: 20–25 minutes

Ingredients

• 1–2 tbsp cooking fat with a high smoke point (Fatworks Pure Beef Tallow, or avocado or grapeseed oil)
• 1 white onion, diced
• 1 lb lean ground chicken
• 2 cups cooked white rice
• Veggies of choice, chopped small (we used edamame, carrots, corn, and red bell pepper)
• 1/3 cup Dumpling Daughter Spicy Sweet Soy Secret Sauce
• 2 tsp garlic powder
• 2 tbsp honey
• 2 tbsp Onima Pantry Jang Korean-Style Hot Sauce (adjust to taste)
• 2 eggs
• Salt and black pepper, to taste

Optional toppings:

• Sesame seeds
• Green onions
• Drizzle of sriracha or extra hot sauce

Instructions

1. Prepare the rice: Cook your rice according to package instructions. If using dried rice, rinse before cooking. Fluff with a fork and set aside.
2. Cook the chicken: Heat 1 tbsp of cooking fat in a large frying pan or wok. Add the ground chicken, breaking it into small pieces. Stir frequently until cooked through and lightly browned. Remove from the pan and set aside.
3. Cook the veggies: Add more oil if needed. Scrape up any browned bits from the pan. Add the diced onion and a pinch of salt. Sauté until softened and slightly translucent. Add the remaining vegetables and cook until tender and slightly browned, stirring frequently.
4. Combine chicken, rice, and sauce: Return the chicken to the pan and add the rice. Stir-fry to combine. Season with black pepper and garlic powder. In a small bowl, mix the soy sauce, honey, and hot sauce. Pour over the rice and stir until evenly coated.
5. Cook the eggs: Push the rice mixture to one side of the pan. Crack the eggs into the empty side. Let them cook for about a minute, then break the yolks and stir into the rice until fully cooked.
6. Serve: Add optional toppings: sesame seeds, green onions, or a drizzle of sriracha. Serve immediately.

Storage: Store cooled leftovers in an airtight container in the fridge. Reheat on the stovetop or in the microwave.

Foodie Box Love Tips

• Swap your protein: Ground beef or pork work well for a richer dish.
• Try a runny yolk: Fry eggs sunny-side up in a separate pan and serve on top for creaminess.
• Keep it simple: Use frozen rice and/or veggie mixes for a quicker, low-cleanup meal.