This skinny version of chicken fried rice is one of those staple recipes that I couldn't live without. It's on the table in under 30 minutes, filling and comes in at under 300 per generous serving!
Ingredients
2teaspoonssesame oil
1tablespoonminced garlic
¼teaspoonred pepper flakes
1poundbonelessskinless chicken breast, cut into 1-inch cubes
18.8-ounce pouch Uncle Ben’s® Ready Rice® brown rice
1small oniondiced
2cupsfrozen peas and carrots mix
6green onionsthinly sliced
2eggs
¼cupless-sodium soy sauce
2teaspoonsoyster sauce
Instructions
In a wok or a large skillet, heat 1 teaspoon of the sesame oil over medium-high heat. Add the garlic and red pepper flakes and stir constantly using a wooden spoon or spatula for 1 minute or until fragrant.
Increase the heat to high and add the chicken. Cook for 4 to 6 minutes, turning and moving the chicken constantly while cooking. Scrape the chicken and garlic onto a plate and set aside.
Microwave the rice according to package directions. Set aside.
Add the remaining 1 teaspoon of sesame oil to the pan. Once hot, add the onion, peas and carrots, and half of the green onions and stir-fry, constantly moving the mixture until the onions and carrots soften, 3 to 5 minutes.
Push the vegetables to the outer edges of the wok or skillet to open up the center. Crack the eggs into the pan and scramble. When the eggs are cooked through, combine with the vegetables. Reduce the heat to medium.
Add the reserved chicken, cooked brown rice, soy sauce, and oyster sauce to the vegetable mixture and stir to combine.