Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons canola oil

  2. 1 1/2 cups cooked and diced chicken breast, skin removed

  3. 1/2 cup sliced scallions (green onion)

  4. 3 1/2 cups cooked brown rice , we like Basmati brown rice (~ 1 cup raw)

  5. 1 cup chopped celery

  6. 1 cup frozen peas, not thawed

  7. 3 tablespoons reduced-sodium soy sauce

  8. 4 egg whites

  9. 2 teaspoons toasted sesame oil

  10. 2 scallions for garnish, if desired

Instructions Jump to Ingredients ↑

  1. In a nonstick wok or large nonstick pan, add the canola oil and preheat over medium-high heat. Sir in the cooked chicken and scallions; stir-fry for 1 minute.

  2. Add the rice, frozen peas (breaking them up) celery, and soy sauce. Cook for about 3 minutes until heated through tossing gently to coat the ingredients. Push the rice mixture to the sides of the wok or pan. Add the egg whites to the center of the wok. Cook and stir about 1 minute or until the eggs are completely cooked. Mix eggs into the rice mixture. Add the sesame oil, pepper and stir fry the ingredients all together.

  3. Serve immediately. Store leftovers in the refrigerator for up to 2 days


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