3 cups cooked long-grain brown rice (preferably left over rice. White is fine too)
3/4 lb bonelss skinless chicken breasts, diced into 3/4-inch pieces
1 Tbsp sesame oil, divided
1 Tbsp canola oil, divided
1 1/3 cups frozen peas and carrots blend
3 green onions chopped
2 cloves garlic, minced
2 large eggs
3 Tbsp low-sodium soy sauce
Salt and freshly ground black pepper
Sriracha, for serving (optional)
1/4 cup chopped red bell pepper
-Cook the rice by adding a little salt and keep aside.
-In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat.
-Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
-Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil.
-Add peas and carrots blend , hopped red bell pepper and green onions and saute 1 minute, then add garlic and saute 1 minute longer.
-Push veggies to edges of pan, add eggs in center and cook and scramble.
-Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste.
-Serve warm with Sriracha to taste if desired.