Brown Fried Rice with Chicken and Vegetables
8 oz chicken breast, diced
1 medium onion ,diced
1 medium zucchini ,diced
1 ear corn kernels removed
1 c green peas
½ c edamame, shelled and cooked
2 c cooked broccoli, cut into small florets
2 c leftover brown rice (preferably cold)
1 tbs sesame oil
2 tbs soy sauce
1 tbs rice vinegar
1 c scallions, minced
Heat a wok or large pan over medium-high heat and spray with non-stick spray.(Tip: Save the sesame oil calories to finish the dish vs. using them to cook the ingredients.
Saute chicken breast about 4 minutes per side. No need to move the chicken constantly – let it brown and gain flavor. Once cooked, remove from pan and reserve.
In the same pan, add onion and zucchini; cook for 3-4 minutes.
Add corn kernels, peas, edamame and broccoli. Stir fry for about 2 minutes to heat.
Move the veggies to the perimeter of the pan and in the middle, add the egg.
Using a wooden spoon, quickly stir the egg to scramble.
Add the reserved, cold brown rice, cooked chicken and sesame oil. Stir well to distribute the oil and spread the rice and veggies all over the pan.
After about 2 minutes, stir and let sit for another 2 minutes to brown.
Add soy sauce, rice vinegar and scallions.
Stir well and serve.