Chicken Fried Rice
Description
Make this healthier version of your favorite restaurant fried rice by using brown rice and low-sodium soy sauce.
Ingredients
3 c. cooked long-grain brown rice (preferably left over rice. White is fine too)
3/4 lb. bonelss skinless chicken breasts, diced into 3/4-inch pieces
1 T. sesame oil, divided
1 T. canola oil, divided
1 1/3 cups frozen peas and carrots blend
3 green onions chopped
2 cloves garlic, minced
2 large eggs
3 T. low-sodium soy sauce
salt
freshly ground black pepper
Sriracha, for serving (optional)
1/4 c. chopped red bell pepper
Directions
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Cook rice, adding a little salt, and set aside.
In a large non-stick wok or skillet, heat 1 1/2 t. sesame oil and 1 1/2 t. of the canola oil over medium-high heat. When hot, add chicken, season lightly with salt and pepper, and saute until cooked through, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
Return skillet to medium-high heat, add remaining 1 1/2 t. sesame oil and 1 1/2 t. canola oil. Add peas and carrots, red bell pepper and green onions, and saute 1 minute. Add garlic and saute 1 minute longer.
Move vegetables to the edges of the pan, add eggs in center, cook and scramble.
Return chicken to skillet along with rice, add soy sauce and season with salt and pepper to taste.
Serve warm with Sriracha to taste, if desired.