YIELDS:6 serving(s)
PREP TIME:10 mins
TOTAL TIME:40 mins
Ingredients
- 2 tbsp.extra-virgin olive oil
- 3chicken breasts (about 1 1/2 lb.)
- Kosher salt
- Freshly ground black pepper
- 2 tbsp.sesame oil, divided
- 1medium onion, chopped
- 2carrots, peeled and diced
- 3cloves garlic, minced
- 1 tbsp.freshly minced ginger
- 4 c.cooked white rice (preferably leftover)
- 3/4 c.frozen peas
- 3large eggs, beaten
- 3 tbsp.low-sodium soy sauce
- 2green onions, thinly sliced
Directions
-
- Step 1In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces.
- Step 2To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through, 2 minutes.
- Step 3Push rice to one side of skillet and add remaining tablespoon sesame oil to other side. Add egg and stir until almost fully cooked, then fold eggs into rice. Add chicken back to skillet with soy sauce and green onions and stir to combine.
