Chicken Fried Rice with Broccoli

Adapted from Cooking Classy

• 2 cups broccoli florets
• 1 tablespoon oil or butter
• 3/4 lb bonelss skinless chicken breasts, diced or sliced into 3/4-inch pieces
• 1 tablespoon sesame oil
• 1 cup frozen peas and carrots blend
• 3 green onions chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 2 large eggs
• 3 cups leftover, cooked short or long-grain brown rice (made from 1 cup dried)
• 2-3 tablespoons low-sodium soy sauce
• Salt and freshly ground black pepper

1. In a large non-stick wok or skillet, heat 1 cup of water to boiling. Add broccoli and cook until crisp tender approximately 4 minutes. Remove to a plate and drain water.
2. Heat 1 tablespoon oil in the pan and add the chicken. Season lightly with salt and pepper; cook, undisturbed, to let the bottom brown and crisp, about 30 seconds. Then cook, stirring occasionally, until the chicken is cooked through, 3 to 4 minutes total.
3. Transfer the chicken to the plate with the broccoli.
4. Return the skillet to medium-high heat, add the sesame oil. Add the garlic, ginger, peas and carrots blend, and green onions; sauté 2 minutes.
5. Push the vegetables over to the side of the pan. Begin to add the rice, a bit at a time, and stirring it into the oil. When all the rice is added, let it cook, undisturbed, until it starts to sizzle and brown, adding a little water if necessary to prevent burning,
6. Push the rice to the sides so that the pan is exposed at the center; break in the eggs, scramble until set, then incorporate them into the rice, along with the other vegetables in the pan.
7. Return the broccoli to the pan and add soy sauce.
8. Mix until heated through.

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Chicken Fried Rice with Broccoli

Ingredients

• 2 cups broccoli florets
• 1 tablespoons neutral oil
• 3/4 lb bonelss skinless chicken breasts, diced or sliced into 3/4-inch pieces
• 1 tablespoon sesame oil
• 1 1/3 cups frozen peas and carrots blend
• 3 green onions chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 2 large eggs
• 3 cups leftover, cooked short or long-grain brown rice (made from 1 cup dried)
• 2-3 tablespoons low-sodium soy sauce
• Salt and freshly ground black pepper

Instructions

1

In a large non-stick wok or skillet, heat 1 cup of water to boiling. Add broccoli and cook until crisp tender approximately 4 minutes. Remove to a plate and drain water.

2

Heat 1 tablespoon oil in the pan and add the chicken. Season lightly with salt and pepper; cook, undisturbed, to let the bottom brown and crisp, about 30 seconds. Then cook, stirring occasionally, until the chicken is cooked through, 3 to 4 minutes total.

3

Transfer the chicken to the plate with the broccoli.

4

Return the skillet to medium-high heat, add the sesame oil. Add the garlic, ginger, peas and carrots blend, and green onions; sauté 2 minutes.

5

Push the vegetables over to the side of the pan. Begin to add the rice, a bit at a time, and stirring it into the oil. When all the rice is added, let it cook, undisturbed, until it starts to sizzle and brown, adding a little water if necessary to prevent burning,

6

Push the rice to the sides so that the pan is exposed at the center; break in the eggs, scramble until set, then incorporate them into the rice, along with the other vegetables in the pan.

7

Return the broccoli to the pan and add soy sauce.

8

Mix until heated through.