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Chicken Fried Rice and Greens

Chicken Fried Rice And Greens

Chicken Fried Rice and Greens is ready in less than 30 minutes and is perfect for leftovers.
Course Main Course
Cuisine American
Keyword 30minutes, chicken, greens, stirfry, vegetables,
Diet Category Vegetarian, gluten free, dairy free
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings 4
Calories 285kcal
Author greenschemetv



  • 1 pound boneless, skinless chicken breasts, cut into bite size pieces For vegetarian, add 14 oz of cubed tofu
  • 1 tsp sea salt
  • 1 tsp granulated garlic
  • 1/2 tsp sesame seeds
  • 1 tsp Chinese five spices powder
  • 3 tbsp coconut oil

Vegetables and Rice

  • 5 stalks bok choy, sliced
  • 1/2 cup leeks or green onions
  • 2 cups fresh spinach
  • 2 cups shredded green cabbage
  • 1 tbsp chili oil
  • 1/2 tsp fresh ginger
  • 1/2 tsp red pepper flakes
  • 1 tbsp coconut aminos
  • 1/4 cup maple syrup
  • 1 cup cooked brown or white rice I used Seeds of Change Brown Rice/Quinoa



  • Add coconut oil, Chinese five seasoning, salt, sesame seeds, granulated garlic to wok.  Stirfry chicken (or tofu) on medium heat until  is cooked, approximately 6-8 minutes.  Remove chicken (or tofu) from pan and set aside

Vegetables and Rice

  • Add vegetables and chili oil, maple syrup, red pepper flakes, ginger and coconut aminos to wok after chicken (or tofu) is removed.  Stirfry on high until vegetables are crisp but tender, approximately 3 minutes.  Add 1 cup of cooked rice and mix well.  Add chicken (or tofu)  and mix well.


In order to offer flexibility in the recipes, the stirfry ingredients are vegan, gluten free and dairy free.  To add more protein, add tofu or chicken as directed.


Serving: 1cup | Calories: 285kcal