Chicken and Egg Brown “Fried” Rice with Shiitakes, Carrots and Peas

Laila shares her “good for you” version of traditional fried rice.

Chicken and Egg Brown “Fried” Rice with Shiitakes, Carrots and Peas

Laila shares her “good for you” version of traditional fried rice.

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy

Ingredients
4 large eggs
1 teaspoon sea salt
Pinch of ground turmeric
2 tablespoons untoasted sesame oil
1 small yellow onion, finely chopped
1 large carrot, cut into thin matchsticks
12 medium shiitake mushrooms, stemmed and thinly sliced
2 garlic cloves, thinly sliced
3 cups cooked brown rice, cooled
1 cup shredded or chopped cooked chicken
½ cup fresh or thawed frozen peas
1½ tablespoons tamari or soy sauce, or to taste
2 teaspoons rice vinegar, or to taste
½ teaspoon freshly ground white pepper
1 teaspoon toasted sesame oil
2 scallions, white and light green parts only, thinly sliced
1½ tablespoons sesame seeds (optional)
Sriracha sauce (optional)

    Steps
  1. Beat the eggs in a large bowl, and then beat in the salt and turmeric
  2. In a large skillet or wok, heat the untoasted sesame oil over medium-high heat
  3. Add the onion and carrot and cook until slightly softened, about 2 minutes
  4. Add the mushrooms and garlic and cook for 2 minutes, or until slightly softened and the garlic and onions are lightly browned
  5. Add the eggs and cook, stirring with a rubber spatula, until almost set
  6. Stir in the rice, chicken and peas and stir-fry, breaking up the eggs and letting the rice rest a few seconds between stirs, until everything is hot, about 2 minutes


  7. Quick Tip: Note that cooled or cold rice is a must for this dish (rice will keep for up to five days in the refrigerator, so you can make it well in advance). If you start with hot rice, the grains may clump together, making mush out of your fried rice.

  8. Add the tamari, vinegar, toasted sesame oil and white pepper and cook for 1 minute
  9. Remove from the heat, spoon into bowls and serve, topped with the scallions, sesame seeds (if using) and a hit of sriracha, if you like

Swap It Out: You can choose a different base, such as quinoa, millet or even riced cauliflower, for a portion of the rice. (You can find prepared riced cauliflower in the produce aisle of some grocery stores, or make your own by pulsing small cauliflower florets in a food processor until they’re about the size of rice grains.)

How Is This Good for You?
This dish skips the frying, uses whole-grain brown rice as a base and adds shiitake mushrooms, which have strong detoxifying powers.