Healthier Chicken Fried Rice with AllWhites® #AllWhitesEggs

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We’re almost done with January… how did that happen!? My goals have been going slowly, getting into a rhythm of going to the gym at 5 am consistent while doing everything else has been rough. I know once I’m in the groove I’ll be good to go. I am feeling more encouraged to go since one of my friends is going with me as much as she can which is always a good motivator. And as always CA is great motivation, he is currently on a break from training for his half marathon because of a knee “injury.” I say it in “” because it’s not like he fell or twisted something, it just started hurting one day than got so bad he couldn’t finish a run. Luckily it’s not anything major and he’s been doing stretches, and cross training to keep up his cardio without injuring himself.

With working out consistently I wanted to focus on our health and what we’re eating. Since I do the majority of the cooking I knew it would be easy to change what or how I am cooking. I’ve added more protein to our diets, lower carbs (for myself), less sugar, and smaller portions. Luckily CA isn’t a picky eater and will try any dish at least once before saying he doesn’t like it. One thing we both LOVE is a good dinner, it’s the last meal before going to bed, and if it’s a well-balanced meal you’ll be good until breakfast! I’ve been looking for ways to add more protein to my our meals because they help fuel your day, your workouts and help you recover in between.

Recently I found a great way to add protein to each meal without adding too much fat., AllWhites^®! AllWhites Contain 100% real liquid egg whites, they are also rich in protein. No cholesterol, no fat and have half the calories of traditional whole eggs! This is huge for me, I can have them for breakfast, in a smoothie, egg muffins or omelets! And dinner time, it can be made into a pizza, I saw a recipe and I want to make this next just because it’s like a personal pan for one person, egg whites act as the “dough” and after the AllWhites are almost done, you add your toppings! If I make it I’ll be sharing, cause I can imagine it’ll be delicious.

I made a favorite dish of mine but put a healthy twist on it, including using the AllWhites instead of whole eggs! It’s also made with brown rice, veggies, low sodium Soy sauce, and chicken that was cooked in coconut oil! This dish can be made with other ingredients such as shrimp or steak, and if you don’t like any of the veggies I used you can swap! This dish is protein packed and contains the right amount of carbs, which is perfect for a great meal after a hardcore training workout or the night before a race. Since CA has been running, he’s making sure that his meals contain enough proteins that help his running and training schedule. As well as helping fuel his workouts with the proper nutrients to keep his body moving. We also love this recipe because it can be made to have meals throughout the week, as well as having enough for lunch the next day as well.

Check out my recipe below! And before you go, I’m giving away 3 product coupons to send to one of my amazing readers! All you have to do is let me know what are you using protein to fuel”? I use my favorite protein to help me go from the gym in the morning, to work, back home and spend time with CA, Thor, family, and friends! Do you need a few more recipes? Check more out here, here and here!

Recipe:
2 Cups of Brown Rice
1 Cup Chopped Onion
2 Tablespoons Seaseme Oil
1 1/2 Cups of AllWhites®
1 Lb Lean Chicken
2 Tablespoons Low Sodium Soy Sauce
1 Cup Chopped Carrots
2 Cups Chopped Mushroom
2 Cups Green and Red Peppers
1 Cup Frozen Peas (Thaw)

Directions:
1. Bring water and rice to a boil in 2-quart saucepan. Reduce heat to low. Cover saucepan with a tight-fitting lid. Cook rice over low heat for 35 minutes or until rice is tender.
2. Cut chicken into small cubes and cook on medium heat until done.
3. Heat sesame oil in a 12-inch nonstick skillet over medium-high heat. Add carrots, mushrooms, green bell pepper, red bell pepper, peas, and onion. Cook, stirring constantly, for 4 to 5 minutes or until vegetables are tender.
4. Mix rice, chicken, and vegetables together. Adding in Soy Sauce and mixing thoroughly.
5. In a small skillet, cook the 1 1/2 cup AllWhites, until fluffy. Remove from heat and chop into smaller pieces. Stir into rice mixture.
6. Serve and Enjoy!