Habachi-Style Chicken Fried Rice

 

Asian Fusion!

I love good Asian food! Did you know that Irvine, CA (where I currently live) has the most prominent Asian presence in the country? I've learned so much about different cultures and what real Asian food is like since I've been here - and let me tell you, its not our Americanized Chinese takeout. From Pho, Hot Pot, Dim Sum, Poke, all the way to Korean barbecue and Thai food, Irvine is Asian food central!

So even though I'm surrounded by all of this good food, most of the time my favorite way to enjoy my favorite Asian tastes is at home. And yeah, its probably pretty "Americanized", BUT I like to make it homemade so that I can ensure I'm using the healthiest ingredients possible!

For example, this dish has less than a tablespoon of oil! You read that correctly. Honestly, you don't need more than that, and why restaurants do it is beyond me because both me and my husband prefer this recipe over most takeout (which is typically loaded).

Here's what you'll need:

• 2 large Chicken Breasts, cooked

• 2 cups Brown Rice, cooked

• 2 large cage-free Eggs

• 1/2 bag Stir Fry Vegetables, steamed

• Less Sodium Soy Sauce, to taste

• 1/2 Tbs Pure Sesame Oil

• Fresh Garlic (or Garlic Powder / Garlic Salt), to taste

• 1 inch Fresh Ginger (or 1 tsp Ground Ginger)

• Sriracha, to taste (optional)

• Sesame Seeds, to taste (optional)

• Olive Oil, *sprayed* not poured!

Can you tell I shop at Walmart a lot? Don't knock Great Value products til you try them! I'm all about saving money. Although, I've become a big fan Trader Joe's recently... its like a health-food wonderland in there.

The Chicken

ANYWAY....Let's talk about cooking up this yummy recipe! So I know I said 2 Chicken Breasts (cooked), but I'd love to show you my personal favorite way to cook up chicken breasts that literally fall apart at the touch of a spatula (aka no cutting or chopping required!!!)

Don't worry, I'll make this quick! I do this same process for meal-prep chicken too. Easy 2-step process!

1. Throw a couple large chicken breasts in your pressure cooker with about a cup of water and any desired seasonings. I like to go ahead and add in some Asian flavors by adding Sriracha, sesame seeds, and a little soy sauce.

2. Cook for about 30 minutes - I do this first, then work on cooking up the Brown Rice and getting my wok ready for the real fun. By the time everything is ready to add to the wok, the chicken will be done as well!

Pro Tip: Save the leftover juices into a freezer bag for later use and even more flavor!

 

Hibachi Time!

Grab a large frying pan or even better, a wok, and let's get cookin'! I'm obsessed with my wok. The high sides make it perfect for stir-frying rice and other large quantities of things without making a

mess! Plus, non-stick is a HUGE plus (and helps with not needing much oil!)

1. Make sure all preliminary ingredients are ready to go. Steam your veggies (don't overcook, as you will be stir-frying them as well), cook your chicken, and cook your rice (I use instant Minute brown rice)

2. Heat your wok to medium-high, and grease using olive oil spray (not poured oil). You can buy this in a spray bottle or compress it yourself. If you must use olive oil, use less than a tablespoon.

3. Add the main ingredients: cooked rice, eggs, chicken breasts, and steamed veggies. Using a wooden spatula, mix the ingredients together uniformly (the chicken should easily fall apart when you press it with the spatula)


4. Once mostly uniform, add in the soy sauce, sesame oil, ginger, garlic, and sriracha to taste. I like to add the sriracha last and on top for looks!

5. Literally done. Wasn't that easy? Drizzle with your favorite sauce and serve it up!

One of my favorite sauces to add-in at the end is Terry-Ho's Yum Yum Sauce. This is that yummy and dangerously good yellow sauce that is served at hibachi restaurants like Stix, Hokkaido, Kobe, or Japanese Steakhouse! It's kinda loaded, so I only use about a tablespoon!

P.S. Since so much of this recipe is to taste, its hard to pinpoint the amount of calories and macros you're consuming. I highly recommend measuring out all of your portions, especially the rice and sauces!

 

The Verdict

First of all, did you know this dish in restaurants or takeout can be easily over 1,000 calories per serving? We just cut that in half, my friends. Have you a takeout style dinner in only 500 calories!!!

For 1/4 of the recipe:

• 500 Calories

• 34g Protein!

• 8.3g Fat (only 1.3g Saturated Fat!)

• 1.7g Sugar (um, wow)

• 68g Net Carbohydrates (worth it)

I hope you enjoy this recipe as much as Tristan and I do; It's a weekly favorite for us! Leave  comment or inbox me with any questions, comments, or recommendations! Thanks <3