Ingredients
- 1 pound boneless, skinless chicken breast cut into 1-inch pieces
- Salt and pepper to taste
- 2 tablespoons vegetable oil divided
- 3 large eggs lightly beaten
- 3 cloves garlic minced
- 3 green onions chopped (whites and greens separated)
- 2 cups cooked brown rice preferably chilled
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 1 cup frozen peas and carrots thawed
Instructions
- Season the chicken pieces with salt and pepper. In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and cook until no longer pink, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Pour in the beaten eggs and cook, stirring gently, until just set. Remove the eggs from the skillet and set aside with the chicken.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and the white parts of the green onions. Sauté for about 1 minute until fragrant.
- Add the cooked brown rice to the skillet. Break up any clumps and stir-fry for 2-3 minutes.
- Drizzle the soy sauce and sesame oil over the rice. Add the peas and carrots, cooked chicken, and scrambled eggs. Stir everything together and cook for another 2-3 minutes until heated through.
- Stir in the green parts of the green onions. Taste and adjust seasoning with salt and pepper if necessary. Serve hot.
