Chicken and vegetable fried rice
1 large, lightly beaten
2 medium, thinly sliced
2 large clove(s), minced
1 tsp, fresh, peeled
Uncooked bell pepper(s)
½ item(s), medium, red variety, diced
½ cup(s), trimmed and halved
Cooked skinless boneless chicken breast(s)
¾ cup(s), chopped, diced
Cooked medium grain brown rice
Low sodium soy sauce
Dark sesame oil
1 Tbsp, chopped
- Heat 1 teaspoon oil in medium nonstick skillet over medium heat. Add eggs and cook, stirring, until firm, about 2 minutes. Transfer to plate.
- 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.
- Divide evenly between 2 plates and sprinkle with cilantro.
- Serving size: about 1½ cups