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Chicken Fried Rice


  • 1 Chicken Breast chopped
  • 1 cup Cooked mixed dog safe Vegetables
  • 1 cup Cooked Brown Rice
  • 1 to 2 teaspoons Coconut Oil
  • 2 Eggs beaten


  • Preheat oven to 350 degrees fahrenheit. Use a silicone mini-muffin pan or grease a metal mini-muffin pan.
  • Heat a large non-stick skillet over medium heat. Add 1 to 2 tablespoons coconut oil.
  • Add chicken to skillet and cook, stirring often, until cooked through.
  • Add rice and veggies to skillet, stir to coat, remove from heat and allow to cool.
  • In a large bowl mix all ingredients until well combined.
  • Spoon batter into prepared muffin pan and press the tops so they are well packed.
  • Bake for 15 to 20 minutes, until browned at the edges.
  • Allow to cool.
  • Makes 6 to 12 mini-muffins