Wednesday, May 8, 2013

Chicken & Vegetable Fried Rice

Chicken & Vegetable Fried Rice
1-2 Tbsp oil
1 cup finely diced broccoli
1 cup finely diced carrots
1 cup finely diced red, yellow, or orange bell pepper
1 cup peas, frozen
1 cup finely diced onion, or green onions thinly sliced
1 1/2 tsp ground ginger
2 tsp minced garlic
4 cups cooked brown rice, cooled
1/4 cup soy sauce (gluten free if needed) 
1 cup chopped cooked chicken breasts
2 eggs, lightly beaten

Heat oil or broth in a large skillet over medium-high heat. Add all vegetables except peas. Saute 3-5 minutes. Add peas, ginger, and garlic. Cook another minutes or so. Stir in brown rice and chicken to heat, about 3-5 minutes. In a small skillet sprayed with a non-stick spray, scramble the 2 eggs. Stir the eggs into the rice mixture. Mix in the soy sauce and serve.

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