Servings: 4 Prep time: 15 min Cooking time: 30 min
Ingredients
1 cup Brown Rice (dry, rinsed)
3 tbsps Sesame Oil (divided)
2 Egg (whisked)
1 lb Chicken Breast (chopped)
1 Red Bell Pepper (medium, diced)
1 cup Snow Peas (chopped)
4 stalks Green Onion (chopped, plus more for garnish)
2 Garlic (clove, chopped)
3 tbsps Soy Sauce, Low Sodium (see notes to make gluten free)
Directions
Cook the rice according to the package directions.
In a large wok or pan, heat 1/3 of the oil over medium-high heat. Add the eggs and scramble them until fully cooked. Remove eggs and set aside.
In the same pan, add the remaining oil. Cook the chicken for three minutes over medium-high heat.
Add the bell peppers, snow peas, green onions, and garlic to the pan. Stir-fry until the chicken is cooked through and the vegetables are tender-crisp, three to five minutes.
Stir the rice and eggs into the chicken and vegetable mixture. Add the soy sauce and mix to coat.
Garnish with green onions (optional) and enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.
Gluten Free: Use tamari instead of soy sauce.
Short on Time: Use microwaved rice.
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