Clean Fried Rice

Finding something that everyone likes and it healthy can be a challenge.  My kids would be just fine eating mac & cheese and chicken nuggets for every meal if I let them.....but I am really trying to broaden their horizons (and keep it healthy for all of us).  My sister tried this recipe that was originally from Tyler Florence and made some healthy modifications....I made a few changes to work for us and it was GREAT!!!!

Ingredients
2 tablespoons canola oil
2 shallots, thinly sliced
2 garlic cloves, minced
2 -inch piece fresh ginger, peeled and grated
Pinch red pepper flakes
1 small head Napa cabbage, cored and chopped 

8-ounces mushrooms 1

cup frozen peas, thawed
1 generous pinch kosher salt

2 tablespoons sesame oil
2 large eggs, lightly beaten
1 pint cooked brown rice
3 tablespoons soy sauce
1 1/2 cups cooked chicken, cut in pieces

Heat 2 tablespoons of the canola oil in a wok or large non-stick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant. Add the cabbage, mushrooms, and peas, stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok.

Put the pan back on the heat and coat with the sesame oil. When the oil is hot, pour the eggs into the center of the pan. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and add the chicken to the pan and moisten with the soy sauce. Toss everything together to heat through and season again with salt. Spoon the fried rice out onto a serving platter.  

This was so good mixed with siracha too!  MMMMM!!!!!!