Easy & Delicious Chicken and Brown Rice
Looking for a hearty, wholesome meal? Tender chicken, fluffy brown rice, and colorful veggies come together for a simple, satisfying dinner!
Equipment
- Large Skillet or Wok
Ingredients
Main Ingredients
- 1 cup instant brown rice or 2 cups cooked
- 5 teaspoons vegetable oil divided
- 4 large eggs lightly beaten
- 2 boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon garlic salt divided
- 1 tablespoon dark sesame oil
- 0.5 cup frozen green peas
- 0.5 cup shredded carrot
- 0.25 cup green onion sliced
- 3 tablespoons soy sauce
Instructions
- Cook brown rice according to package directions or use pre-cooked rice. Set aside.
- Heat 1 tsp oil in a large skillet or wok over medium heat. Scramble eggs until fully cooked. Remove and set aside.
- Heat 2 tsp oil in the same skillet. Add chicken pieces and ½ tsp garlic salt. Cook until golden and cooked through (5–7 minutes). Remove and set aside.
- Heat remaining 2 tsp oil. Stir-fry peas, shredded carrot, and green onions for about 2 minutes until tender-crisp.
- Add cooked rice, sesame oil, soy sauce, and remaining garlic salt. Stir well and heat through.
- Return chicken and eggs to the skillet. Toss everything together. Adjust seasoning as needed. Serve hot.
Notes
Customize your dish by adding diced bell peppers, broccoli florets, or a sprinkle of cashews for crunch. For a gluten-free version, use tamari or coconut aminos.
