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Getting takeout from an Asian restaurant that offers brown rice? Order a few extra containers and put them in the fridge. The next day, the rice will be dry, firm, and unsticky enough to stir-fry. Ta-da! You’ve got the perfect starter for a fried rice adventure. Try this Tex-Mex Fried Rice, or go with Thai-Style or Malay-Inspired Fried Rice.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at


  • 2 Tbs. + 1 Tbs. extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 Tbs. tomato paste
  • 2 tsp. chili powder
  • ¼ tsp. freshly ground black pepper
  • ½ lb. ground chicken breast
  • 3 Tbs. reduced-sodium soy sauce
  • 1 white onion, diced
  • 1 bell pepper (any color), diced
  • 1½ cups corn kernels, fresh or thawed from frozen
  • 2 cups cold cooked brown rice
  • ½ cup cilantro sprigs
  • 1 avocado, sliced
  • 1 lime, cut into wedges


  1. In a large nonstick pan over medium-high heat, heat 2 Tbs. oil until shimmering. Sauté the garlic, tomato paste, chili powder, and pepper for 1 minute. Add the chicken and sauté until broken up and cooked through, 3–5 minutes. Season with the soy sauce. Remove from the pan.
  2. Add the remaining 1 Tbs. oil to the pan. Sauté the onion, bell pepper, and corn until tender-crisp, 2–3 minutes. Add the rice and stir-fry until hot, about 1 minute. Remove from the heat.
  3. Reserve a few cilantro sprigs and mince the rest. Toss the chicken and minced cilantro with the rice mixture. Top with the cilantro sprigs. Serve with the avocado and lime.

Nutrition Information

Per serving (1½ cups):

  • Calories: 420
  • Total fat: 18 g
  • Sat fat: 3 g
  • Carbs: 48 g
  • Fiber: 7 g
  • Total sugar: 5 g
  • Added sugar: 0 g
  • Protein: 20 g
  • Sodium: 510 mg
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