Chicken & Veggie Fried Rice

This Asian inspired recipe is simple yet delicious. I use Bragg's Liquid Aminos in place of Soy sauce, you can also use Coconut Aminos, and it's the Dijon mustard that is the secret ingredient. I used chicken in this, but you could also use beef.

Ingredients:

serves 3-4

1 cup brown rice

2 organic chicken breasts

1/4 cup diced onion

1/2 cup chopped bell peppers

1/4 cup chopped zucchini 

1/4 cup sliced mushroom

1/4 cup sliced broccoli

1/4 cup diced carrots

1/4 cup Bragg's Liquid Aminos or Coconut Aminos

2 tbs Dijon mustard

2 tbs ghee

black pepper

Directions:

1. Bring 2 cups water and 1 cup rice to a boil in  medium sauce pot. Once boiling, cover and lower to simmer for 45 minutes. 

2. Once there's about 10 minutes left on the rice, heat 1 tbs ghee in large frying pan on medium.

3. Add onions to the pan. After about 3 minutes, add chicken, diced. 

4. Cook chicken, turning, until cooked through. 

5. Add the remaining vegetables to the pan and stir. 

6. When rice is finished, remove from heat and let stand 5 minutes.

7. Heat 1 tbs ghee in another pan on medium-high.

8. Add rice to the pan and brown, stirring occasionally. Add Soy sauce alternative and Dijon mustard, mix. 

9. Add rice mixture to the chicken and vegetables, sprinkle with pepper and stir. Let cook for 2-3 more minutes. 

10. Serve and enjoy!