Florida Chicken and Vegetable Fried Rice


2 (8-ounce) Florida chicken breasts

1 Florida bell pepper (any color)

1 cup Florida cabbage, sliced thin

2 Florida carrots, sliced thin

6 Florida mushrooms, sliced thin

2 cups Florida spinach

2 eggs

3 cups cooked rice (brown or white)

2 green onions, sliced thin

2 garlic cloves, minced

2-3 tablespoons low sodium soy sauce or Tamari

1 teaspoon toasted sesame oil

3-4 tablespoons olive oil, for cooking

Chili sauce or sriracha (optional)

Sea salt and fresh ground pepper, to taste


Cook rice according to package directions and set aside. Dice the chicken breasts into 1-inch pieces and store in the refrigerator until ready to cook. Prepare and slice all the vegetables and set aside. Mix soy sauce, sesame oil and garlic and set aside. Preheat a large saute pan over medium-high heat and add 1 tablespoon of olive oil. Beat the eggs and scramble, set aside. Next, season the diced chicken with salt and pepper and saute for 6 minutes or until cooked thoroughly. Remove from pan and set aside. Add another tablespoon of olive oil to the pan and saute the carrots for 1 to 2 minutes. Add the bell peppers and cabbage, season with salt and pepper and cook for additional 2 minutes. Remove the vegetables and set aside. Using the same pan, add a small amount of olive oil and saute the mushrooms, green onions and spinach. Add this to the rest of the cooked chicken and vegetables. Lastly, add 1 tablespoon of olive oil to the hot pan and stir-fry the rice until it is slightly crisp, add the scrambled eggs and combine. Pour the soy sauce mixture and stir to combine. Serve chicken and vegetables over fried rice in large bowl.

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Florida Chicken and Vegetable Fried Rice

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