Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups long-grain brown rice (uncooked)
  • 1 tablespoon extra virgin olive oil (divided)
  • 1 pound boneless and skinless chicken breasts (or thighs, chopped into 1/2-inch pieces)
  • 1/2 cup onions (chopped)
  • 1/2 cup carrots (shredded or finely chopped)
  • 1 garlic clove (minced)
  • 1 1/2 cups white cabbage (shredded)
  • 2 tablespoons lite soy sauce (low-sodium)
  • 1 red chili pepper of choice (or green, stemmed, seeded, and finely chopped or thinly sliced (optional))
  • 1/2 tablespoon toasted sesame oil
  • 1 1/2 cups mung bean sprouts

Instruction

  • *Note that if you already have 3 cups cooked rice/leftover rice, that can be used instead of cooking the rice.
  • Add 1 1/2 cups rice plus 2 cups water to a pot and bring just to a boil over high heat. Reduce to lowest setting and cover, allowing to cook until all water is absorbed, for about 25 minutes.
  • Meanwhile, add 1/2 tablespoon of the olive oil to a large skillet over medium-high heat and add in the chicken pieces. Cook, stirring occasionally, until golden on all sides and cooked through, for about 6 to 8 minutes. Remove the chicken from the pan and set aside.
  • Add the remaining olive oil, onions and carrots to the pan over medium heat and cook for about 5 minutes until onions and carrots have softened. Add garlic and cook for additional 30 seconds. Stir in cooked rice, cabbage, soy sauce, chili pepper (if using), and sesame oil and cook for an additional 3 minutes. Stir constantly. Add chicken and bean sprouts and cook for additional 2-3 minutes until hot and serve.
  • Enjoy!