I make this once a week, my interpretation of chicken fried rice. It's so easy and very good. And you can always have the ingredients on hand, the beauty of frozen vegetables.
I start by cooking the rice. You can follow the instructions on the bag. I usually bring 1 cup of rice & 2 cups of water to boil, cover, and then turn it down to simmer for 15 minutes. This can be done hours ahead of time.
Next is cutting up the chicken, I find small, thin pieces work best because it cooks faster and it stretches out the chicken and feeds more with less. About the size of a quarter works perfect for me.
I like using the frozen vegetables. Prepare them with a microwaveable steamer, the easiest thing in the world. So I fill our quart size steamer with mixed veggies on the bottom and broccoli florets on top. Five minutes in the microwave is usually enough. If you don't have a steamer, no worries. The package usually has a couple of different instructions on how to prepare them.
Now the prep is done, time to get cooking.
Heat about 3 tablespoons of oil in a fairly large non-stick skillet, (or wok) on medium to high heat. Add the chicken, season with garlic powder, salt, pepper and red pepper flakes. Once the chicken is no longer pink, add diced bell peppers, I love orange ones in my Chinese food.
Take the chicken out.
Add a little more oil.
Scramble two eggs over medium low heat in the same pan.
Take the eggs out.
Add the vegetables to the skillet with a few tablespoons of soy sauce.
Turn off the stove.
Slowly incorporate the cooked rice, mixing well. Add more soy sauce to taste if your rice is looking pale.
Finally, add back in the cooked chicken & eggs.
Once everything is incorporated, it’s ready!
I like to top mine with sesame seeds and sunflower seeds for a little crunch.
If I am feeling fancy or have fresh Zucchini* on hand I like to add them and cook them once the chicken is almost done.
This usually feeds 4 adults
2 boneless skinless chicken breast
1 cup cooked rice
2 cups frozen mixed veggies
1/2 cup frozen Broccoli florets
Gluten-free Soy sauce
Red pepper flakes
Hulled sunflower seeds or sesame seeds
*1 medium zucchini cut into crescent shapes