Prep Time

10 Mins






Gluten-Free, Lactose Free
Peanuts, fresh veggies, chicken, eggs and rice are combined together for a delicious and healthy twist on this Chinese favorite.


2 tsp. peanut or canola oil
1 tsp. toasted sesame oil
1/2 cup diced onion
1 cup frozen peas and carrots, thawed
1/4 cup sliced scallions
2 eggs (cage-free)
2 egg whites (cage-free)
1 1/2 cups cooked brown rice (or quinoa)
6 oz. cooked skinless boneless chicken breast, diced (or shrimp or tofu)
1 (8 oz.) can water chestnuts, drained and diced
2 tsp. tamari or gluten free soy sauce


1. In a large saute pan, heat the oils over medium heat.
2. Add the onion, peas and carrots, and scallions and cook until onions are slighly softened, 3 to 5 minutes.
3. In a medium bowl, whisk together the eggs and egg whites.
4. Push the vegetables to the outskirts of the pan. Add the eggs to the center of the pan and scramble.
5. Add the rice, chicken, and water chestnuts to the saute pan and stir to combine. Cook 1 to 2 minutes, or until everything is heated.
6. Divide the rice mixture evenly between 2 plates. Drizzle each portion with 1 tsp. soy sauce.

Nutritional Information

  • Total Fat: 15g
    • Saturated Fat: 3.5g
  • Cholesterol: 250g
  • Sodium: 465g
  • Protein: 44g
  • Total Carbohydrate: 62g
    • DietaryFiber: 7g
    • Sugar: 8g