Ingredients
3cupslong-grain brown rice,cooked preferably left over rice, or white rice
¾lbchicken breasts,boneless, skinless, diced into ¾-inch pieces
1tbsptoasted sesame oil,divided
1tbspcanola oil,divided
1⅓cupsfrozen peas and carrots blend
3green onions,chopped
2clovesgarlic,minced
2large eggs
3tbsplow-sodium soy sauce
salt and freshly ground black pepper
Sriracha,for serving, optional
Preparation
In a large non-stick wok or skillet, heat 1½ teaspoon sesame oil and 1½ teaspoon of the canola oil over medium-high heat.
Once hot, add chicken pieces, season lightly with salt and pepper, then saute for about 5 to 6 minutes until cooked through. Transfer chicken to a plate and set aside.
Return skillet to medium-high heat, add remaining 1½ teaspoon sesame oil and 1½ teaspoon canola oil. Add peas and carrots blend and green onions, then saute for 1 minute. Add garlic and saute for 1 minute longer.
Push veggies to the edges of the pan, add eggs in the center, then cook and scramble.
Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.
