Chicken and Vegetable Fried Rice
- Total time
- 20 min
- Serves
- 4
- Cuisine
- Asian
Ingredients
- 8 oz chicken breast (diced)
- 1 medium onion (diced)
- 1 medium zucchini (diced)
- 1 ear corn (kernels removed)
- 1 c green peas
- 1/2 c edamame (shelled and cooked)
- 2 c broccoli (cooked and cut into small florets)
- 1 egg
- 2 c leftover brown rice (preferably cold)
- 1 tbs sesame oil
- 2 tbs soy sauce (low sodium)
- 1 tbs rice wine vinegar
- 1 c scallions (minced)
Steps
- 1
Heat a wok or large pan over medium-high heat and spray with non-stick spray.(Tip: Save the sesame oil calories to finish the dish vs. using them to cook the ingredients. You won't miss the calories and you won't notice a change in flavor.)
- 2
Saute chicken breast about 4 minutes per side. No need to move the chicken constantly - let it brown and gain flavor.
- 3
Once cooked, remove from pan and reserve.
- 4
In the same pan, add onion and zucchini; cook for 3-4 minutes.
- 5
Add corn kernels, peas, edamame and broccoli.
- 6
Stir fry for about 2 minutes to heat.
- 7
Move the veggies to the perimeter of the pan and in the middle, add the egg.
- 8
Using a wooden spoon, quickly stir the egg to scramble.
- 9
Add the reserved, cold brown rice, cooked chicken and sesame oil. Stir well to distribute the oil and spread the rice and veggies all over the pan.
- 10
Walk away from the pan and let the ingredients brown a bit.
- 11
After about 2 minutes, stir and let sit for another 2 minutes to brown.
- 12
Add soy sauce, rice vinegar and scallions. Stir well and serve.
Source: thelemonbowl.com·Own this recipe or photo? Request removal