Easy, fried rice that's loaded with vegetables. A healthy, satisfying plant-based side dish or entrée.
Ingredients
120 gm
Chicken breast, skinless
(diced)
1/2 cup
Basmati rice, dry
(rinsed thoroughly)
3 tsp
Sesame oil
2 clove(s)
Garlic
1/2 cup
Yellow onion
1/2 cup
Carrots
(chopped)
1/2 cup
Green peas, canned, drained
1/2 cup
Broccoli, raw
(chopped)
2 tbsp
Soy sauce
(to taste)
1 green onion (stem)
Spring Onion (s)
(garnish)
Instructions
Cut chicken breast into cubes. Then, in a medium pan, add chicken and cook for 4-6 minutes until cooked through. Set aside.
Bring 2-3 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
To the still hot pan add garlic, onion, peas, broccoli, and carrots. Sauté for 5 to 10 minutes, stirring occasionally, and season with half of the soy sauce
Add cooked rice, chicken, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
