Thai Fried Rice

In recent weeks, I've been consuming very large quantities of broccoli slaw. The broccoli, carrot, cabbage and bean sprout mixture comes pre-chopped in the bagged salad section of the grocery store. I pack my lunches for work the night before, and this mix is great for that because it doesn't wilt with dressing on it hours in advance. It tastes great on its own with a good salad dressing (I like Renee's Spring Herb Italian or Opa Greek Yogurt Caesar), or with chicken breast in a wrap. Today I added it to my fried rice because it made for minimal chopping. I also used matchstick cut carrots, but you can just the broccoli slaw for 3 cups if you prefer. I recommend cooking and refrigerating the rice the night before to reduce preparation time.

Serves 6


3 cups brown rice, cooked and cooled
2 boneless skinless chicken breasts, sliced into bite sized pieces
1 tsp sesame oil
2 cups broccoli slaw
1 cup matchstick cut carrots
3 green onions, sliced

For sauce:
1/4 cup natural peanut butter
1 tsp ginger, finely minced
2 tbsp honey
3 tbsp low sodium soy sauce
2 tbsp lime juice
1 tsp sesame oil
Black pepper, to taste

Optional garnish: 1/4 cup unsalted blanched peanuts


Add sesame oil to wok, and set to medium heat. Cook chicken pieces fully, seasoning with black pepper. Set chicken aside.

In a small bowl, combine all ingredients for sauce and mix.

Set heat to high and add all vegetables, stirring constantly for about 1 minute. Add rice and mix with vegetables. Add chicken and sauce, and toss to coat. Remove from heat, and top with peanuts.

Nutrition (including peanut garnish)

Calories 396
Fat 13.7g
Carbohydrates 35.5g
Fibre 4.2g
Sugars 8.8g
Protein 35.4g

More fried rice!
Mexican Fried Rice
Chicken Fried Rice

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