Description
A comforting family dish that brings everyone together, featuring chicken, colorful veggies, and fragrant rice.
Ingredients
Scale
- 3 cups cooked long-grain brown rice (preferably leftover)
- 3/4 pound 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 chopped green onions
- 2 cloves minced garlic
- 2 eggs
- 3 tablespoons low-sodium soy sauce
- Salt and pepper to taste
- Optional: Sriracha for serving
Instructions
- Season the diced chicken pieces with salt and pepper.
- Heat 1 1/2 teaspoons of sesame oil and 1 1/2 teaspoons of canola oil over medium-high heat.
- Sauté the chicken for about 5 to 6 minutes until it’s cooked through and just golden. Set aside.
- Add the remaining oil to the pan and sauté the peas and carrots blend along with the chopped green onions for about 1 minute.
- Add the minced garlic to the pan and cook for another minute.
- Push the vegetables to the edges of the pan, crack the eggs in the center, and scramble.
- Return the cooked chicken to the pan, add the rice, and drizzle with soy sauce. Season to taste.
- Toss everything together until heated through and well combined. Serve warm, optionally with Sriracha.
Notes
Feel free to customize with additional veggies or proteins like shrimp or tofu.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg