Ingredients
– 3 cups cooked long-grain brown rice (preferably leftover; white rice can also be used)
– 3/4 lb (about 340 grams) boneless skinless chicken breasts for main protein, 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 wok or skillet over medium-high heat. Add the diced chicken, season lightly with salt and pepper, and sauté for 5 to 6 minutes until cooked through. Remove the chicken and set aside.
2-Return the skillet to medium-high heat and add the remaining 1 1/2 teaspoons sesame oil and 1 1/2 teaspoons vegetable or canola oil. Add the peas and carrots blend and green onions, sauté for 1 minute. Add minced garlic and continue to sauté for another minute. Push vegetables to the edges of the pan.
3-Add the eggs to the center of the skillet and scramble until just set.
4-Return the cooked chicken to the skillet along with the cooked rice. Add soy sauce and season with salt and pepper. Toss together and cook until heated through.
5-Serve warm with optional 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 to improve texture and reduce moisture for better frying.
🌿 Combine toasted sesame oil with vegetable or canola oil to balance flavor.
🥕 Fresh vegetables can replace frozen but may need longer cooking.
🍤 Chicken thighs or other proteins like shrimp or ham can be used, adjusting cooking times accordingly.
🥦 For a low-carb alternative, substitute cauliflower rice.
🥚 Scramble eggs separately in the center of the pan for better texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing, scrambling, tossing
- Cuisine: Asian-inspired
- Diet: Balanced
Nutrition
- Serving Size: 1 serving
- Calories: 518
- Sugar: 1g
- Sodium: 767mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 181mg