Ingredients
– 3 cups cooked long-grain brown rice (preferably leftover rice; white rice can be used)
– 3/4 lb boneless skinless chicken breasts diced into 3/4-inch pieces
– 1 tablespoon toasted sesame oil divided
– 1 tablespoon vegetable or canola oil divided
– 1 1/3 cups frozen peas and carrots blend
– 3 green onions chopped
– 2 cloves garlic minced
– 2 eggs
– 3 tablespoons low-sodium soy sauce
– Salt and pepper to taste
– Sriracha for serving (optional)
Instructions
1-Heat 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons vegetable or canola oil in a large non-stick skillet or wok over medium-high heat. Add the diced chicken, lightly season with salt and pepper, and sauté until fully cooked, about 5 to 6 minutes. Remove the chicken and set aside.
2-In the same skillet, add the remaining 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons vegetable or canola oil. Sauté the peas and carrots blend with chopped green onions for 1 minute, then add garlic and cook for another minute.
3-Push the vegetables to the skillet’s edges and scramble the eggs in the center until just set.
4-Return the cooked chicken to the pan along with the rice. Add soy sauce, season with salt and pepper to taste, and toss everything together. Serve warm, optionally with Sriracha.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍚 Use day-old rice for better texture and to prevent mushiness.
🍗 Dice chicken into small pieces for even and quick cooking.
🌰 Use toasted sesame oil sparingly due to its strong flavor to keep the balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Asian
- Diet: Balanced
Nutrition
- Serving Size: 1 cup
- Calories: 518
- Sugar: 1 gram
- Sodium: 767 mg
- Fat: 17 grams
- Saturated Fat: 2 grams
- Carbohydrates: 54 grams
- Fiber: 6 grams
- Protein: 36 grams
- Cholesterol: 181 mg