Ingredients
2 tablespoons sesame oil
2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
1 1/2 cups frozen peas and diced carrots blend
3 green onions, chopped
2 garlic cloves, finely minced
3 large eggs, lightly beaten
4 cups cooked rice
4 tablespoons low-sodium soy sauce
Salt and pepper to taste
Instructions
Heat the oils and chicken in a large non-stick skillet over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Remove chicken and allow oils and cooking juices from chicken to remain in skillet. Place chicken on a plate and set aside. Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften. Add the garlic and cook for 1 minute. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary. Add the chicken, cooked rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through.
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