Are you looking for a low-carb alternative to one of our favorite dishes? Low-carb fried rice doesn't lack flavor and hits just the right spot. See just how easy it is to make it from scratch.

– 1½ cup long grain brown rice – 2 teaspoons of salt – 3 tablespoons of sesame oil,  – 1½ pound supermarket rotisserie chicken, boned, skinned – 1 large carrot, diced – 1 stick of celery, sliced – 1 piece of ginger peeled and minced – 3 cloves of garlic sliced thinly – 2 cups broccoli, – 1 big white onion, chopped – 1 bell pepper, chopped – ½ cup of  frozen peas – ¼ cup of low-sodium soy sauce (or to taste)


Soak the brown rice in two cups of water for an hour. Separate the rice and remaining water and set both aside.

Step 1:

Heat the water with 2 teaspoons of salt in a small pot, add 2 tablespoons of oil and the rice, and stir. Simmer over medium heat until all water has evaporated, stirring regularly. Lower heat to a minimum, cover the pot with a tight-fitting lid and simmer for 20 minutes. Stir and cover again. Simmer for another 5 minutes. Rice should be firm but cooked-through (al dente).

Step 2:

Heat the remaining oil over medium-high heat in a wok (if you have a gas stove), skillet, or Dutch oven. Add chicken and brown, stirring to cook evenly. Add carrot, celery, and ginger, and stir vigorously for half a minute. Add broccoli and garlic and stir for half a minute. Stir in onion, bell pepper, and peas. Cook, stirring until they are heated through. Add the rice and cook, stirring until everything is mixed well. Stir in soy sauce to taste. Cook, stirring until everything is heated through.

Step 3:

Remove from the heat and serve immediately.

Step 4:

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