Fried Rice with Chicken & Greens

Ingredients

For the rice:

2 cups cooked brown rice (preferably day-old)

For the stir-fry:

200g chicken breast, diced

2 eggs, beaten

1 cup mixed vegetables (like peas, carrots, and bell peppers)

2 cloves garlic, minced

1 inch ginger, minced

2 tablespoons low-sodium soy sauce

1 tablespoon sesame oil or olive oil

Salt and pepper to taste

Green onions for garnish

Instructions

1. Prepare the ingredients: Ensure the rice is cold and clump-free (day-old rice works best).
2. Cook the chicken: In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through (about 5-7 minutes). Remove from the pan and set aside.
3. Scramble the eggs: In the same pan, add a bit more oil if needed. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside.
4. Stir-fry the vegetables: Add the garlic and ginger to the pan, sauté for about 30 seconds, then add the mixed vegetables. Stir-fry for about 3-4 minutes until tender.
5. Combine: Add the cooked rice to the pan with the veggies. Return the chicken and scrambled eggs to the pan. Pour in the soy sauce and mix well, stirring until everything is heated through.
6. Serve: Garnish with chopped green onions and enjoy!