Chicken Fried Rice


  • 1 cup brown rice
  • 2 1/4 cup water 
  • 3 tablespoons soy sauce
  • 1 egg
  • 1 bok choy
  • 1/2 cup chicken broth 
  • 6 mini carrots
  • 1 tsp minced garlic 
  • Ground chicken 
  • Salt and pepper to taste 
  • Dash of sesame seeds
  • Olive oil 


  1. Put 1 cup of rice in pan and add 2 1/4 cup water 
  2. Turn stove to high and reduce to simmer once it begins to boil
  3. Cook for 30-40 minutes stirring every 5 minutes and adding 1/2 cup water as it begins to evaporate 
  4. In a separate pan, add 1 tbs olive oil and bring to medium low heat. Add chicken break apart with a spatula stirring frequently until cooked (about 10 minutes)
  5. Chop carrots – In seperate pan add 1 tbs olive oil and cook carrots on medium heat for 15 minutes or until soft
  6. Remove and set aside
  7. Cut bok choy in half vertically 
  8. In same pan, add 1 tbs olive oil and reduce to low heat, add minced onion and cook for 2-3 minutes
  9. Add 1/2 cup chicken broth and cook for 5 mins on each side 
  10. In separate pan add 1 tbs olive oil and bring heat to medium low, spray heart cookie cutter with olive oil and crack egg in the middle 
  11. Cook egg for 3 minutes on each side using a spatula to flip the entire cookie cutter
  12. Mix rice, chicken, carrots, soy sauce and place in bowl, place bok choy on sides of dish and place egg in the middle
  13. Sprinkle with salt, pepper and sesame seeds 

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