Ingredients
2 chicken breasts, diced
2 tbsp olive oil
3 cloves garlic, minced
2 cups cooked brown rice
1 cup frozen peas and carrots
2 eggs, beaten
3 tbsp soy sauce
1/2 tsp garlic powder
Salt and pepper to taste
Fresh green onions, chopped (for garnish)
Instructions
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Cook the Chicken: Heat 1 tbsp of olive oil in a large skillet or wok over medium heat. Add diced chicken and cook for 7-8 minutes, until browned and crispy. Remove the chicken and set aside.
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Sauté Garlic: In the same skillet, add the remaining 1 tbsp of olive oil. Sauté minced garlic for 1-2 minutes, until fragrant.
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Scramble Eggs: Push the garlic to one side and pour beaten eggs into the other side of the skillet. Scramble until fully cooked, breaking them into small pieces.
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Add Rice and Veggies: Stir in the cooked brown rice, peas, and carrots, mixing everything together.
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Season: Stir in soy sauce, garlic powder, salt, and pepper, ensuring everything is well-coated.
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Add Chicken: Return the crispy chicken to the skillet and stir until everything is evenly mixed and heated through.
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Garnish and Serve: Garnish with freshly chopped green onions before serving.
Notes
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Vegetarian Version: Substitute chicken with tofu or tempeh and use vegetable broth instead of soy sauce.
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Extra Veggies: Add bell peppers, broccoli, or spinach for more nutrition.
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Spicy Fried Rice: Add chili flakes, sriracha, or chopped chili peppers for heat.
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Rice Alternatives: Use white rice, cauliflower rice, or quinoa for different textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Gluten Free
