Chicken and Vegetable Fried Rice
- Total Time
canola oil3 tsp
egg(s)2 large, lightly beaten
uncooked scallion(s)3 medium, thinly sliced
garlic clove(s)2 large clove(s), minced
minced ginger2 tsp, fresh, peeled
uncooked bell pepper(s)1 item(s), medium, red variety, diced
snow peas¼ pound(s), trimmed and halved
cooked skinless boneless chicken breast(s)1 ½ cup(s), chopped, diced
cooked medium grain brown rice8 ½ oz, (about 1 3/4 cups)
low sodium soy sauce3 Tbsp
dark sesame oil1 tsp
cilantro2 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 among 4 plates and sprinkle with cilantro.
- Serving size: about 1½ cups