I saw the end of a show about allergen friendly fried rice. So I thought...this I have to try.
Now these are approximates....I cannot give you set measurements since I do not ever write anything down.
1 lb. ground chicken
4 cups cooked rice
a couple handfuls of shredded or diced carrots
a couple handfuls of frozen peas
3 TBS. lemon juice
2 TBS. coconut oil
While I am frying up the ground chicken, I cook my rice. I do add salt, and a touch of cayenne pepper to my meat mixture....very tasty. When the rice is cooked and I have the ground chicken broken up well, I add about 2 TBS of coconut oil to the meat mixture and then add my rice and shredded carrots.
At this point I walk away. I resist the urge to stir too often. I stir about every 3-4 minutes depending on the heat of the skillet. After I stir it once, I add the peas. I also add the lemon juice at this point. I stir and allow the rice to "fry" a bit and make sure the lemon juice has "cooked" out.
I then just serve...it's good cold too. But don't ask..lol.
The lemon juice is supposed to make you feel like soy was added. I was really nervous about trying this recipe. I am not a citrus fan, so the thought of "lemon" rice was not appealing. But you cannot taste any "lemon" flavor. If I was served this, I would not even know it was added. It does seem to really bring out the flavor of the chicken.
This recipe is super easy, and takes very little time. I plan on changing it up a bit with different veggies. For this version, I just went with simple "restaurant" version. But the combinations are starting to come together in my brain. I am thinking of adding cabbage and fresh mushrooms with carrots and leave out the peas.
Hope someone can use this new discovery!