Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 6 Servings
Rice, chicken, and eggs in one dish! The perfect meal that will make you full for the rest of the day! Try this recipe now. Enjoy!
Ingredients:
12 ounces of frozen peas and carrots fully thawed
2 tablespoons soy sauce (or GF Tamari) or added to taste*
1 ½ teaspoons sesame oil or to taste
¼ c green onion, chopped
5 c cooked white rice chilled*
4 large Eggs
1 pound chicken thighs, boneless, skinless, and trimmed
½ teaspoon sea salt
¼ teaspoon black pepper
3 tablespoons extra light olive oil or high heat cooking oil
Directions:
Slice the chicken thighs into small pieces, then remove any fat.
Add the chicken pieces into a mixing bowl, then sprinkle ½ teaspoon salt and ¼ teaspoon pepper on top. Toss until well coated.
In another mixing bowl, add 4 eggs and beat until smooth.
Place a large non-stick skillet on the stove and turn the heat to medium-high.
Add 1 tbsp of oil and allow it to become hot.
Add the chicken pieces and cook for about 5 minutes or until they turn brown.
Move the chicken onto a clean plate.
In the same skillet, add 1 tbsp oil and allow it to become hot.
Pour the beaten eggs into the skillet, then cook until scrambled. Break the scrambled eggs. Transfer onto a clean plate.
Add another tablespoon of oil into the same skillet.
Add 2 cups of rice and cook for a minute without moving the skillet.
Add 2 tablespoons of soy sauce and 1 ½ teaspoons of sesame oil. Toss the rice until well coated.
Add the veggies and toss again until well incorporated.
Bring the scrambled eggs and cooked chicken back to the skillet together with ¼ cup of green onion. Toss to combine. Cook for a few more minutes.
Serve and enjoy!
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