This is a staple recipe that you’ve got to keep on hand. I love this because not only is it so easy to make and quick to throw together, but it uses basic ingredients that you likely always keep on hand. I know this is going to frequent its way to my dinner table. It’s like Chinese take-out but it’s made healthy with the use of brown rice and chicken in place of the traditional ham. Another great thing about this is it’s a meal the entire family can agree on, my husband and I both loved it and my kids devoured it in no time. It’s also so convenient how it s a meal all in one. Save this recipe and be sure to try it soon, you’re going to love it!
- 3 cups 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 Tbsp sesame oil, divided
- 1 Tbsp canola oil, divided
- 1 1/3 cups frozen peas and carrots blend
- 3 green onions chopped
- 2 cloves garlic, minced
- 2 large eggs
- 3 Tbsp low-sodium soy sauce
- Salt and freshly ground black pepper
- Sriracha, for serving (optional)
- In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.
- Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.
- Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
- Recipe Source: adapted with slight changes from Rachel Schultz