This recipe, a healthier take on the traditional chicken fried rice, uses brown rice and little oil to make a dish that is lighter without compromising flavor.
Ingredients: 2 cups cooked brown rice. 2 tablespoons low-sodium soy sauce. 1 tablespoon sesame oil. 1 cup diced cooked chicken breast. 1 cup mixed vegetables such as peas, carrots, and bell peppers. 2 eggs, lightly beaten. 1 tablespoon minced garlic. 1 tablespoon minced ginger. Salt and pepper to taste. 2 green onions, thinly sliced.
Instructions: In a big skillet over medium heat, warm the sesame oil. Add the ginger and garlic, and saut for one minute. Cook the chopped chicken breast until it is thoroughly heated. Place the chicken on one side of the skillet and cover with the beaten eggs. Cook eggs in a scramble and combine with chicken. Cooked brown rice and mixed veggies should be added to the skillet. Add the pepper, salt, and soy sauce. Simmer for an additional 34 minutes, or until the veggies are soft. Before serving, garnish with sliced green onions.
Prep Time: 10 minutes
Cook Time: 15 minutes
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