There’s something about Chinese food that makes it seem both comforting and healthy at the same time. Maybe it’s just me, but it conjures up memories of many nights on the sofa curled up in my PJ’s with a little white container in one hand and chop sticks in the other. I really love Chinese food. The great thing about the food from many Asian cultures is that it’s naturally gluten free. In my opinion it’s no coincidence that that part of the planet produces some of the healthiest people in the world. Since our family has made the switch to eating an all natural diet to improve my daughter’s behavior, many restaurants are off limits because of hidden artificial ingredients. We eat at home a lot more, which means I cook a lot more. Because I do the cooking, I also do the meal planning. That means I put Chinese inspired dishes on the menu as often as I can – not something my husband really enjoys. But he always eats it, and always ends up saying that he’s changed his mind about Chinese food. It’s a funny cycle actually, because somehow between that moment in time and the next time he sees a Chinese dish on the menu he completely eliminates that fact from his memory. This happens every single time. No joke. It used to annoy me to no end, but I’ve made peace with the fact that it’s going to happen and can find some humor in it. Sometimes.
Even if my husband forgets how much he likes this meal I certainly won’t It’s got everything you could ask for in one pan. It’s a protein powerhouse, with brown rice, egg, and chicken all in the same bite. I added broccoli to my version, but you could add just about any green vegetable you like. Snap peas, green beans, asparagus, zucchini – if you have some fresh vegetables that need to be used just throw them right in. The amount of oil you use is up to your discretion. Obviously the restaurant version has quite a bit more than I use in mine, but I wanted to keep things on the lighter side. I love the ease and versatility of this quick weeknight meal. And it rates very high on the family-pleasing scale too.
If the time it takes to cook brown rice isn’t in your schedule (and it’s definitely not in mine) here’s a trick I use almost weekly. When you have some down time on a Saturday or Sunday, make a large batch of brown rice. You can go ahead and clean the house or play with the kids while the rice cooks. Then divide it out into meal-sized portions in freezer-ready containers (zip top freezer bags work well) and pop them into the freezer. You can add the frozen rice directly to this dish, just heat through. It’s a great way to get the nutrition of real brown rice without any additives at all.
2-4 Tablespoons canola oil
In a 12″ non-stick skillet cook the egg without stirring so that it forms a single sheet. This should take about 2-3 minutes. Remove from skillet and place on a cutting board. Cut the egg into very thin strips and set aside.
In the same skillet heat half the amount of canola oil you plan to use. Add chicken, grated ginger, and garlic. Cook, stirring frequently until done. (This part smells amazing.) Add the vegetables, brown rice, and remaining oil to pan. Cook about 5 minutes, or until vegetables and rice are heated through. Add Bragg’s or soy sauce and stir well. remove from heat and add reserved strips of egg. Toss to combine and serve immediately.
You may also like: