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

Steps

1. Cook rice, adding a little salt, and set aside.
2. 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.
3. 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.