This little gem of a recipe was born from leftover veggies. It is beautiful, tasty, and nutritious and has quickly become one of my favorite things to make for lunch, dinner, and even breakfast. For a vegetarian option, substitute tofu or edamame for the chicken.
2 tablespoons dark sesame oil
1 tablespoon canola oil
1 cup chopped carrot
1 cup coarsely chopped broccoli florets
1 cup diced skinless, boneless rotisserie chicken breast
1 cup frozen petite green peas
2/3 cup sliced green onions (4 green onions), divided
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
3 cups cooked long-grain brown rice, chilled
2 large eggs, lightly beaten
2 tablespoons lower-sodium soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
How to Make It
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.