Ingredients

The following ingredients have 4 Servings
  • 1 cup instant brown rice (or two cups cooked brown rice)
  • 5 teaspoons vegetable oil (divided)
  • 4 large eggs (lightly beaten)
  • 2 boneless skinless chicken breasts (cut into 1-inch pieces)
  • 1 teaspoon garlic salt (divided)
  • 1 tablespoon dark sesame oil
  • 1/2 cup frozen green peas
  • 1/2 cup shredded carrot
  • 1/4 cup sliced green onion
  • 3 tablespoons soy sauce
  • To serve: sesame oil (soy sauce, hot sauce, and garlic salt (optional))

Instruction

  • Cook the rice according to package directions and set aside.
  • In a large nonstick skillet, heat 2 teaspoons of oil over medium heat. Cook the eggs, stirring until scrambled. Remove the eggs from the pan and give it a wipe.
  • In a medium bowl, toss together the remaining 3 teaspoons of oil, chicken, and 1/2 teaspoon of garlic salt. Heat the skillet over medium-high heat. Cook chicken, stirring frequently, until chicken is no longer pink in the center, approximately 4 minutes.
  • Add the sesame oil, cooked rice, and peas to the skillet. Cook over medium heat, stirring frequently until heated through, about to 3 minutes. Remove from heat.
  • Gently stir in the scrambled eggs, carrots, green onion, soy sauce, and remaining 1/2 teaspoon of garlic salt. Adjust seasonings to taste. Serve with sesame oil, soy sauce, hot sauce, and garlic salt if desired (we just serve it as is).
  • Serve hot and enjoy!