Riz cantonais au poulet

Ingrédients

• 2 cups water
• 1 cup extra long grain brown rice
• 3 tablespoons reduced sodium soy sauce
• 1/4 teaspoon Thai chili sauce
• 1 tablespoon sesame oil
• 1/2 pound boneless skinless chicken breast halves (cut into 1/2-inch pieces)
• 1/2 cup red bell pepper (finely diced)
• 1/4 cup green onion (chopped)
• 3/4 cup frozen peas
• 1 cup 8 ounces AllWhite Egg Whites

Préparation

1. 1

   In a 2-quart saucepan, bring water and rice to a boil. Reduce heat to low, cover, and cook for 35 minutes or until tender. (You can use a rice cooker instead if you have one.)

2. 2

   In a small dish, mix soy sauce with Thai chili sauce. Set aside.

3. 3

   Heat sesame oil over medium-high heat in a large nonstick skillet. Add the chicken and cook until browned on all sides.

4. 4

   Stir in the pepper and green onion and cook for 3-4 minutes, stirring occasionally, until tender.

5. 5

   Add in peas and stir for a minute. Add in the rice and cook and stir for 3 minutes.

6. 6

   Stir in the soy sauce mixture and then push the rice to the sides of the pan to make a whole in the middle. Lower the heat to medium-low and pour the eggs into the middle of the pan. Let the egg start to set and then use a spatula or wooden spoon to stir just the egg. When all the egg is cooked, stir the rice and the eggs together. Serve immediately.