2 teaspoons sesame oil
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
8.8-ounce pouch Uncle Ben’s® Ready Rice® Whole Grain Brown Rice
1 small onion, diced
2 cups frozen peas and carrots mix
6 green onions, thinly sliced
2 eggs
¼ cup less sodium soy sauce
2 teaspoons oyster sauce
Instructions
- In a wok or a large skillet over medium-high heat, add 1 teaspoon of the sesame oil. Once heated, add the garlic and red pepper flakes.
- Stir constantly using a wooden spoon or spatula for 1 minute or until fragrant.
- Turn the heat up to high and add the chicken.
- Cook for 4 to 6 minutes, turning and moving the chicken constantly while cooking.
- Remove the chicken and garlic; set aside.
- Microwave the rice according to package directions; set aside.
- Add the remaining 1 teaspoon of sesame oil.
- Once heated, add the onion, peas and carrots, and ½ of the green onions and “stir-fry”, constantly moving the mixture until cooked, about 3 to 5 minutes.
- Push the vegetables to the outer edges of the wok or skillet to open up the center. Crack the eggs into the skillet and scramble.
- When the eggs are cooked through, combine with the vegetables.
- Turn the heat down to medium.
- Add the reserved chicken, brown rice, soy sauce, and oyster sauce to the vegetable mixture and stir to combine.
- To serve, garnish with the remaining green onions.
