You will need:
1 lb boneless, skinless chicken breast (I started with raw chicken, cut into bite-sized pieces)
4 green onions, chopped
1 cup frozen peas and carrots
4 cups cooked brown rice
1 1/2 tbsp sesame oil
1 tbsp veggie oil
low-sodium soy sauce
First, I started by sauteeing the chicken in a large skillet over medium heat with the veggie oil, until cooked through. I also seasoned the chicken with some salt and pepper. Then I drained and rinsed the oil from the chicken and the skillet.
Next, I added 1 tbsp of the sesame oil to the bottom of the same large skillet, added the cooked chicken, about half of the chopped green onions and all of the peas and carrots. Mix well and let saute over medium heat just a few minutes, then add in the already-cooked rice. Stir to mix well.
Then, I pushed the rice to the sides of the skillet and added the three eggs which I scrambled. About half way through the eggs cooking, I began to incorporate the eggs into the rice mixture. Allow to cook until the eggs are cooke thoroughly. Lastly, I seasoned the rice with the soy sauce. I don't know how much was used because I was eye-balling it, but I would guess about three tbsp.
Lastly, I sprinkled the remaining green onions onto the rice, along with some sesame seeds, right before serving. I served the rice with baked veggie egg rolls and fresh-steamed edamame. This is always a family-pleaser!
*Note: Even with my large skillet, the pan got really crowded really quick which slowed down the cooking time a bit. My recommendation, and if you have one, is to use an electric skillet or a large wok - it's definitely more cook friendly!
© Cruzin' Thru | 2014