Riso fritto con pollo

Ingredienti

• 3 cups cooked long-grain brown rice ((preferably left over rice. White is fine too))
• 3/4 lb bonelss skinless chicken breasts (, diced into 3/4-inch pieces)
• 1 Tbsp toasted sesame oil (, divided)
• 1 Tbsp canola oil (, divided)
• 1 1/3 cups frozen peas and carrots blend
• 3 green onions chopped
• 2 cloves garlic (, minced)
• 2 large eggs
• 3 Tbsp low-sodium soy sauce
• Salt and freshly ground black pepper
• Sriracha (, for serving (optional))

Preparazione

1. 1

   In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 - 6 minutes. Transfer chicken to a plate and set aside.

2. 2

   Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp canola oil. Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer. Push veggies to edges of pan, add eggs in center and cook and scramble.

3. 3

   Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Serve warm with Sriracha to taste if desired.

4. 4

   Recipe Source: adapted with slight changes from Rachel Schultz