Ingredients 1/2 tbsp sesame oil | 1/2 tbsp olive oil | 1 lb boneless skinless chicken breast, chopped | 2 eggs, whisked | 1/2 onion, diced (or green onions) | 1 garlic cloves, minced | 2 tsp fresh ginger, minced | 1.5 cup frozen mixed vegetables | 2 cup cooked brown rice | 3 tbsp soy sauce (more to taste, GF if needed) |
| Directions 1 | Heat the olive oil and sesame oil over medium high heat in a nonstick or cast iron skillet. Make sure to use a pan where the rice won't stick. | 2 | Season the chicken with black pepper and a little salt. The soy sauce is salty, so you don't want to use too much on the chicken. Add to the hot pan in a single layer. Let cook for 3-4 minutes until it begins to brown. Stir and cook for 2-3 more minutes until just cooked through. Remove from the pan and set aside. | 3 | Add the eggs to the hot pan. Quickly scramble the eggs and remove as soon as they are cooked through. Set aside with the chicken. | 4 | Add the onion, garlic, and ginger. Let cook for 30 seconds and then add the vegetables. Cook, stirring as needed, for 4-5 minutes until just tender. If anything begins to burn or stick, you can add a couple of tablespoons of water. | 5 | Add the rice and use a spoon to push it down into the pan. Let it cook, without stirring it, for 3-5 minutes until the rice begins to brown. Stir and then repeat. | 6 | Fold in the chicken and eggs. Add the soy sauce and stir to combine. Taste and add more soy sauce as needed. |
Notes |