Chicken and Vegetable Fried Rice

4
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
2
Difficulty
Easy

Ingredients

egg(s)

1 large, lightly beaten

uncooked scallion(s)

2 medium, thinly sliced

garlic clove(s)

2 large clove(s), minced

minced ginger

1 tsp, fresh, peeled

uncooked bell pepper(s)

½ item(s), medium, red variety, diced

snow peas

½ cup(s), trimmed and halved

cooked skinless boneless chicken breast(s)

¾ cup(s), chopped, diced

cooked medium grain brown rice

¾ cup(s)

low sodium soy sauce

1½ Tbsp

dark sesame oil

2 tsp

cilantro

1 Tbsp, chopped

Instructions

  1. Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add eggs and cook, stirring, until firm, about 2 minutes. Transfer to plate.
  2. Heat remaining 2 teaspoons oil in large, deep heavy skillet or wok over high heat. Add scallions, garlic, and ginger and stir-fry just until fragrant, about 15 seconds. Add bell pepper and snow peas and stir-fry until crisp-tender, about 2 minutes. Add chicken and stir-fry 30 seconds. Add rice and stir-fry until heated through, about 1 minute. Remove from heat and add eggs, stirring to break into small pieces. Stir in soy sauce and sesame oil.
  3. Divide evenly among 4 plates and sprinkle with cilantro.
  4. Serving size: about 1½ cups

Notes

Use purchased rotisserie chicken breast or leftover chicken or turkey breast for this recipe.

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