Easy 30-minute Chicken Fried Rice

Ingredients

4 teaspoons toasted sesame oil (divided)

2 Tablespoons cooking oil (vegetable, refined avocado, etc.)

1 pound boneless skinless chicken breast (cut into cubes)

1/3 cup green onion, diced (plus extra for topping)

1 Tablespoon minced garlic

2 cups broccoli (finely chopped)

1 medium red bell pepper (diced)

2 cups frozen peas, carrots, & corn (total, not each)

3 large eggs (lightly beaten)

3 cups cooked brown rice

1 teaspoon brown sugar

4 Tablespoons tamari or coconut aminos (or low-sodium soy sauce, divided)

1 Tablespoon freshly grated ginger

Directions

Add 2 teaspoons of the toasted sesame oil and 2 tablespoons of the plain oil to a large pan over medium heat.

Once hot, add in the chicken pieces with a pinch of salt and pepper and sauté until completely cooked through, about 6 minutes.

Set the chicken on a plate to the side.

Add in the remaining sesame oil.

Sauté the chopped green onion, garlic, broccoli, bell pepper and frozen veggies for about 5 minutes or until the broccoli is fork tender.

Push the veggies to the side and add in the beaten eggs and scramble.

Add back in the chicken, rice, brown sugar, soy sauce/tamari, and ginger, then sauté for a couple of minutes to let the flavors blend.

Taste and adjust flavors as desired, adding more salt as desired or red pepper flakes for spice.

Garnish with extra diced green onion and enjoy!