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22) Chicken and Vegetable Fried Rice with Brown Rice

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cups cooked brown rice day-old preferred
  • 1 lb boneless skinless chicken breast cut into 1/2-inch pieces
  • 2 tbsp vegetable oil divided
  • 2 large eggs lightly beaten
  • 1 cup frozen peas and carrots thawed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp sesame oil
  • 2 green onions sliced
  • Salt and pepper to taste
  • Optional: 1 tsp grated ginger red pepper flakes to taste

Method
 

  1. Heat 1 tbsp oil in a large skillet or wok over medium-high. Season chicken with salt and pepper and cook until no longer pink, 5–6 minutes; remove and set aside.
  2. Add remaining oil; sauté onion until soft, about 2 minutes. Add garlic (and ginger if using) and cook 30 seconds.
  3. Push veg to the side, pour in eggs and scramble quickly. Mix eggs with veggies.
  4. Add rice, peas and carrots, and cooked chicken back to the pan. Stir to combine and break up rice clumps.
  5. Pour soy sauce and sesame oil over mixture; toss until evenly coated and heated through, about 3 minutes. Stir in green onions and adjust seasoning.