A hearty rice dish that can use almost anything you find in your refrigerator. This recipe makes three servings, so enjoy with friends or save leftovers for lunches and dinners.
- 1 Cup brown rice
- 2 1/2 Cups water
- 1 Pound boneless chicken breast, diced
- 3 Tablespoons olive oil
- Dash of garlic powder
- Pinch of red chile pepper flakes
- Pinch of salt
- Dash of ground black pepper
- 1/2 Cup soy sauce
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1/4 Cup minced garlic
- 2 Cups chopped carrots
- 1 Cup chopped scallions
- 1 Pound snow peas
- 4 eggs
Combine the rice and water in a pot and bring to a boil over high heat. Then, reduce the heat and simmer for 40 minutes.
Meanwhile, combine the chicken, 1 tablespoon of the olive oil, garlic powder, red chile pepper flakes, salt, pepper, and 2 tablespoons of the soy sauce in a large bowl and mix well. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the chicken.
Then, heat the remaining olive oil in another large skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5 minutes. Then, add the carrots and cook for 5 more minutes. Add the scallions and snow peas.
Combine the chicken and vegetables in one skillet. Then add the rice. Using a spatula, mix everything together. Add the eggs and continue mixing. Add the remaining soy sauce and continue cooking for 5 minutes.