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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Curtis Stone via Oprah Ingredients:
3 cups brown rice |
1/4 tsp. salt |
5 tbsp. canola oil , divided |
4 large eggs , beaten to blend |
1 1/2 pounds boneless, skinless chicken breasts |
4 oz carrots |
1 1/2 cups broccoli , cut into small pieces about 1/4 inch in size |
3/4 cup thinly sliced green onions |
1/3 cup reduced-sodium soy sauce |
1 tsp. toasted sesame oil |
Directions:
1. Combine 2 2/3 cups water, rice and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer's instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.
2. Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.
3. Heat 1 tablespoon of oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat.
4. Add the carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.
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