Spicy Chicken "Fried" Rice

Let's be honest...no healthy fried rice recipe is going to taste like the real thing. Is this dish really good? Yes. Does it taste like Good Taste Takeout (shout out to our DC readers) fried rice, which I widely consider to be the best fried rice EVER? No. But, it's also a lot better for waistline so it's really the readers choice on this.

Side Note: If you are making the brown rice as the veggies are cooking, just throw it into the freezer for a few minutes before you toss it in. That will give it enough time to cool down.

Spicy Chicken "Fried" Rice

Serves 6

Ingredients:

1/2 c. less-sodium soy sauce

1 tbsp dark brown sugar

2 tsp dark sesame oil

3/4 tsp crushed red pepper

2 tbsp canola oil

2 cups diced red bell pepper (about 2)

1 cup diced onion

1/4 c. thinly sliced green onions

8oz sliced mushrooms

2 large garlic cloves, minced

2.5 cups cold cooked brown rice

2 cups diced cooked chicken (about 1 lb)

8oz sliced water chestnuts, drained and chopped

1/3 c. chopped, unsalted, dry-roasted peanuts

Directions:

Combine the first 4 ingredients in a small bowl, stir well with a whisk.

Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add bell pepper, diced onion, mushrooms and 2 T. green onions to pan; stir-fry for 3 minutes or until tender. Add garlic; stir-fry 1 minute. Add rice, chicken, and water chestnuts; stir-fry for 5 minutes or until thoroughly heated, stirring gently. Add soy sauce mixture; cook 2 minutes, tossing gently to coat. Sprinkle with remaining 2 tablespoons green onions and peanuts.