Quick Chicken Fried Rice
Servings: 4 servings
Ingredients
- 2 tablespoons sesame oil
- 1 tablespoon grape seed oil
- 1 cup carrot chopped
- 1 cup broccoli coarsely chopped
- 1 cup skinless boneless rotisserie chicken breast diced
- 1 cup petite green peas frozen
- 2/3 cup green onions divided, 4 green onions sliced
- 2 garlic cloves minced
- 1 teaspoon ginger grated
- 3 cups brown rice long-grain, cooked and chilled (overnight works best)
- 2 eggs large, lightly beaten
- 2 tablespoons soy sauce lower-sodium
Instructions
- Heat a large nonstick skillet over medium-high heat.
- Add oils; swirl to coat.
- Add carrot and broccoli; stir-fry 3 minutes or until crisp-tender.
- Add chicken, peas, 1/2 cup onions, garlic, and ginger.
- Stir-fry 2 minutes or until onions are tender.
- Add rice; cook 3 minutes or until thoroughly heated, stirring occasionally.
- Reduce heat to medium.
- Push rice mixture to 1 side of pan; add eggs to opposite side of pan.
- Cook, without stirring, for 10 seconds.
- Cook, stirring frequently, 2 additional minutes or until eggs are scrambled.
- Stir in soy sauce, salt, and pepper.
- Sprinkle with remaining onions.
- Serve immediately.