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.
Highly recommended. I used Gardein "chicken" breasts, which are excellent, and omitted the eggs. It was super tastey and took very little active cooking time. Doctored it up with my stash of sauces and spices from the asian market.
Definitely good and easy to prepare. The trick is in making perfect, fluffy brown rice the night before. I was able to get away with only using 1 T of the sesame oil. Next time I might just leave out the canola oil and just use the sesame. It would be easy to sub left over cooked pork or steamed shrimp in place of the chicken. Will definitely make this again. My teenage daughter loved it.
Really easy and great! I added more veggies and garlic and saved one of the tbsp. of sesame oil until I removed it from the heat at the end. Why order takeout, if you can make this in less than a 1/2 hour?