Brown Fried Rice with Chicken and Vegetables

• Ready in 20m

• Serves 4

• 574 calories

• 93.76g carbs

Brown Fried Rice with Chicken and Vegetables might be just the main course you are searching for. This recipe makes 4 servings with 574 calories, 28g of protein, and 10g of fat each. For $2.0 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. 32767 people have made this recipe and would make it again. A mixture of edamame, ear corn - kernels removed, peas, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by The Lemon Bowl. From preparation to the plate, this recipe takes roughly 20 minutes. It is a reasonably priced recipe for fans of Chinese food. It is a good option if you're following a gluten free and dairy free diet.

13 ingredients

1. 2 cups broccoli
2. 2 cups brown rice
3. 8 oz chicken breast
4. 1 ear corn - kernels removed
5. 1/2 cups edamame
6. 1 egg
7. 1 cup peas
8. 2 tbs soy sauce
9. 1 medium onion
10. 1 tbs rice vinegar
11. 1 cup scallions
12. 1 tbs sesame oil
13. 1 medium zucchini

Instructions

1. Heat a wok or large pan over medium-high heat and spray with non-stick spray.(Tip: Save the sesame oil calories to finish the dish vs. using them to cook the ingredients. You won't miss the calories and you won't notice a change in flavor.)
2. Saute chicken breast about 4 minutes per side. No need to move the chicken constantly - let it brown and gain flavor.Once cooked, remove from pan and reserve.In the same pan, add onion and zucchini; cook for 3-4 minutes.
3. Add corn kernels, peas, edamame and broccoli.Stir fry for about 2 minutes to heat.Move the veggies to the perimeter of the pan and in the middle, add the egg.Using a wooden spoon, quickly stir the egg to scramble.
4. Add the reserved, cold brown rice, cooked chicken and sesame oil. Stir well to distribute the oil and spread the rice and veggies all over the pan.Walk away from the pan and let the ingredients brown a bit.After about 2 minutes, stir and let sit for another 2 minutes to brown.
5. Add soy sauce, rice vinegar and scallions. Stir well and serve.