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
3 cups cooked rice (brown or white)
2 green onions, sliced thin
2 tablespoons cilantro, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated (or minced)
2-3 tablespoons low sodium soy sauce, Tamari, or liquid aminos
1 teaspoon toasted sesame oil
3-4 tablespoons olive oil, for cooking
Couple dashes fish sauce (optional)
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, fish sauce (if using), chili sauce (if using) and set aside. Pre-heat a large sauté pan over medium-high heat and add 1 tablespoon of olive oil. Beat two eggs and scramble, set aside. Next, season the diced chicken with salt and pepper and sauté for 6 minutes or until cook thoroughly. Remove from pan and set aside. Add another tablespoon of olive oil to the pan and sauté the carrots for one to two minutes. Add the bell peppers and cabbage, season with salt and pepper and cook for additional two minutes. Remove the vegetables and set aside. Using the same pan, add a small amount of olive oil and sauté the mushrooms, spinach, ginger, and garlic. Add this to the rest of the cooked chicken and vegetables. Lastly, add a 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, or mix it together. Garnish with cilantro if desired.
Fresh tip: leftover rice that is one day old is perfect for fried rice, use protein of your choice, use any seasonal vegetables as desired!
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