Number of times this recipe has been viewed: 110 
Still not sold on brown rice but I am trying to use up what is in my house (a lot cause I heard it was good for me . 
I used yellow onion and green onion! The only frozen veggie I used was peas. I would use more garlic next time. I only used egg whites and you couldn't tell they were there. 

It was a good recipe and healthy….easy.  - Beth

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Serves 2

Barely adapted from Rachel Schultz

Ingredients:
2 cups prepared rice (I used long grain brown rice)
1 chicken breast, cut into bite-sized pieces and seasoned with salt & pepper (could use leftover cooked chicken)
1/2 cup frozen mixed vegetables
2 green onions, chopped
1 clove garlic, minced
1 egg
3 teaspoons sesame or wok oil, divided
2 Tablespoons soy sauce

Directions:

  1. Whisk egg with 1 teaspoon oil in a small dish then set aside.
  2. Heat 1 teaspoon oil in a large wok or skillet over medium-high heat. Add seasoned chicken then stir fry until cooked through and remove to a plate. (If using pre-cooked chicken, skip this step.)
  3. Heat remaining teaspoon oil in the wok then add frozen mixed vegetables and green onions. Stir fry until tender, about 2 minutes, then add garlic and cook for 30 more seconds. Push vegetables to the side of the wok then add egg and sesame oil mixture into the center and scramble.
  4. Add cooked chicken, rice, and soy sauce to wok then toss well to combine.