Enjoy this delicious Chick’n Fried Rice loaded with Veggies & Track your Vegetable Intake using Dr. Praeger’s new Veggie Tracker.
I have loved fried rice forever. As a child I was the pickiest eater! It was so hard for me to eat vegetables but for some reason vegetable fried rice was the only time I would actually eat them.
I wanted to recreate the recipe Veganized and adding some vegan chick’n. If you have been following me for the past year you would know I fell in love with the Dr. Praeger’s Pure Plant Protein line which includes these Classic Chick’n Tenders. They are not only Vegan, but are gluten free, made with avocado oil and have two hidden vegetables in them.
This leads me to my next point! Dr. Praeger’s is on a mission to help people thrive by helping you eat your vegetables! Aiming for the USDA’s recommended 3 cups of vegetables a day, this tracker helps you to track your intake of vegetables per day for 7 (or more!) days.
9 out of 10 Americans are not eating the daily recommend serving of vegetables per day.
So because of this, Dr. Praeger’s has set up a Veggie Tracker! Not only do you track your vegetable intake on this site, but they also give helpful tools including a free e-book, daily motivation, 7 day meal plan and a private Facebook group monitored by a nutritionist.
Signing up for the Veggie Tracker can also allow for you to win awesome prizes like swag, VIP and more.
If you complete 7 days of the veggie tracker, 1000 people will win a Dr. Praegers/Veggie Tracker branded peeler, cutting board produce bag and water bottle.
If you complete 21 days (goes up to July 31st) 1 grand prize winner will win $1,000 kitchen appliance collection & $500 visa gift card!
So not only are you tracking your intake of veggies, you also have the chance to win AMAZING prizes!
If you do have a problem getting your veggies for the day, a fried rice recipe is the way to go! You can dump ANY vegetables you have in your house in a pan and cook it up!
After I got over my picky stage, I really started to embrace eating more Vegetables. This might seem strange, but broccoli was the first vegetable I fell in love with. This allowed for me to easily introduce more vegetables into my diet.
I still have my days where I don’t feel like I’ve had enough vegetables for the day. Since Plant Based Jane is my full time job you’d imagine I eat an abundance of vegetables. However, that’s not always the case. Since I spend my days in the kitchen I normally eat what I make and not all of my recipes are vegetable forward. So I think this Veggie Tracker will really help with holding me accountable for the amount of vegetables I should be eating in a day!
The reason why I wanted to include these Classic Chick’n Tenders in this recipe is because they actually have vegetables in them, including cauliflower! They also are loaded with plant based protein. So not only are you getting your vegetables in this recipe but you’re also getting your protein.
I hope you enjoy this recipe! If you make any of my recipes, don’t forget to tag me on IG @plantbasedjane.
To join the veggie tracker, click here. Join all the people tracking all their veggies (including me!). DM me and let’s chat about it!
Notes
*RICE - I like to use white jasmine rice but use whatever kind of rice you like. Specifically for the white jasmine rice, bring 1 cup rice and 2 cups water to a boil. Once boiling, simmer and cover the rice. Let it cook for 12-15 minutes or until all the water has absorbed. Take off heat and let sit for an additional 10 minutes. If you're using freshly cooked rice for the recipe let it sit for around 20 minutes before adding it to the pan. Leftover rice works just as good.
Ingredients
- 6 Dr. Praeger's Classic Chick'n Tenders
- 1 tablespoon neutral oil (I used avocado)
- 1 cup white onion, chopped
- 1/2 cup carrots, chopped
- 2 cups veggies of your choosing (I used broccoli, red pepper, snap peas & peas. Cut into small pieces so it can cook faster!)
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 2 cups jasmine rice, cooked see notes
- 2-3 tablespoons soy sauce or tamari (if gluten free)
- 1 teaspoon sesame oil
Instructions
- Cut and prep all your vegetables. Set aside.
- Pre-heat your oven to 450 degrees. Cook the Chick'n Tenders for 14 minutes flipping halfway.
- As your chicken tenders are cooking, heat up a large sauté pan on medium heat with your oil.
- Add your onions and carrots and cook for 5 minutes or until the onion is translucent and the carrots are tender.
- After 5 minutes, add your additional veggies & salt/pepper. Cook for another 5 minutes and add additional oil if needed.
- Add in your garlic and mix for 30 seconds. After 30 seconds add in your rice. Mix well to combine and turn off heat.
- Once your Chick'n is done, cut into bite sized pieces, add to the rice with your soy sauce and sesame oil.
- Top with sesame seeds (optional) and serve!
Thank you to Dr. Praeger’s for sponsoring this post. It means a lot to me to work with brands I love and supports my blog!
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