Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
444 Calories
Recipe Instructions
Step 1
Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
Step 2
Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Ingredients
4 cloves garlic, minced
2 tablespoons light soy sauce
½ red bell pepper, chopped
1 tablespoon rice vinegar
2 tablespoons vegetable oil, divided
3 cups cooked brown rice
1 cup frozen peas, thawed
8 ounces skinless, boneless chicken breast, cut into strips
