Ingredients:
- 2 cups cooked brown rice (cooled and refrigerated for a few hours or overnight works best)
- 1 cup diced cooked chicken breast (or cooked shrimp, tofu, or your preferred protein)
- 1 cup mixed vegetables (peas, carrots, bell peppers, onions)
- 2 eggs, lightly beaten
- 2 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil (optional)
- 1 tablespoon olive oil or cooking spray
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
- Instructions:
- Prepare the Rice:
- Heat a large skillet or wok over medium-high heat and add olive oil or coat the pan with cooking spray.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Cook the Protein and Vegetables:
- Add the diced chicken (or your preferred protein) to the skillet and cook until it’s heated through.
- Add the mixed vegetables and stir-fry for a few minutes until they’re tender but still crisp.
- Add the Rice:
- Break up any clumps in the cold cooked brown rice and add it to the skillet. Stir-fry for a few minutes, breaking up the rice further and mixing it well with the other ingredients.
- Create a Well:
- Push the rice mixture to one side of the skillet, creating a well. Pour the beaten eggs into the well and let them cook for a minute or so until they begin to set.
- Combine and Season:
- Stir the partially cooked eggs into the rice mixture, allowing them to cook fully and coat the rice. Stir continuously to avoid clumping.
- Drizzle the low-sodium soy sauce and sesame oil over the fried rice. Mix well until everything is evenly coated. Season with salt and pepper to taste.
- Garnish and Serve