Name: Chicken and red pepper fried rice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 3/4-inch pieces; 1/4 cup white rice, cooked and chilled; 1 large egg, beaten; 1 tsp canola oil; 1/2 red bell pepper, finely chopped; 1 clove garlic, minced; 1 tsp ginger, grated; 1 tbsp low-sodium soy sauce; 1/2 tsp sesame oil; 1 green onion, thinly sliced; 1/4 tsp salt; 1/2 tsp black pepper

Instructions

Prep 20 min · Cook 5 min

Heat half the canola oil in a nonstick skillet over medium-high heat. Add the chicken, salt, and black pepper. Cook for 4 minutes, undisturbed at first, until browned and cooked through. Done when opaque in the center, 165°F.
Add the chopped red bell pepper to the skillet. Sauté for 3 minutes until softened and starting to brown at the edges. Add the garlic and ginger and cook for 1 minute until fragrant.
Push the chicken and pepper mixture to one side of the skillet. Add a quarter of the canola oil to the empty side and pour in the beaten egg. Let it sit for 30 seconds, then scramble until just set and mix it into the chicken. Done when whites and yolks are set, 160°F.
Add the remaining canola oil and the chilled rice to the skillet. Stir-fry for 4 to 5 minutes, breaking up any clumps with a spatula, until the rice is heated through and starting to crisp.
Stir in the soy sauce and sesame oil. Cook for 2 minutes until well combined and steaming. Remove from the heat, stir in the green onions, and serve on a plate.

Nutrition

Ingredients

Instructions

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