Serves 6
233 cal · 35 min
Fried Rice with Chicken and Vegetables
Recipe GLPR126d997e3bf695
A wholesome stir-fried rice dish loaded with tender chicken, colorful vegetables, and fluffy scrambled eggs. Brown rice provides a nutty base, complemented by garlic and low-sodium soy sauce for savory depth. Quick to prepare and perfect for a satisfying main course.
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Ingredients
2 tablespoons vegetable oil
3 cups cooked brown rice
1 carrot, cut into 1/4-inch slices
1/2 bell pepper, chopped
1/2 cup chopped onion
1/2 cup chopped broccoli
2 tablespoons low-sodium soy sauce
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 medium eggs, beaten
3/4 cup cooked chicken, cut into bite-size pieces
Directions
Wash your hands thoroughly with soap and water. Ensure all vegetables are clean and properly prepared before cooking.
Heat the vegetable oil in a large skillet over medium heat for about 1 minute until shimmering.
Add the cooked brown rice to the hot oil and stir continuously for approximately 5 minutes, breaking up any clumps, until the rice is heated through and lightly toasted.
Add the carrot slices, chopped bell pepper, onion, and broccoli to the rice. Sprinkle the black pepper and garlic powder over the vegetables. Pour in the low-sodium soy sauce and mix everything together well.
Continue cooking and stirring for 4 to 6 minutes until the vegetables are tender but still slightly crisp.
Transfer the rice and vegetable mixture to a serving plate or bowl, setting it aside temporarily.
Return the skillet to medium heat and pour in the beaten eggs. Scramble them gently with a spatula or wooden spoon for 2 to 3 minutes until they are fully cooked and no longer runny.
Return the cooked rice and vegetable mixture to the skillet with the scrambled eggs and fold everything together gently until well combined.
Add the bite-size pieces of cooked chicken and stir well. Continue cooking for 2 to 3 minutes, stirring occasionally, until all ingredients are heated through to at least 165°F (the safe internal temperature for poultry).
Divide the fried rice among serving plates and serve immediately. Refrigerate any leftovers in an airtight container for up to 3 days.
