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Nutrition Facts

Instructions

• STEP 1

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

  • ½ cup basmati rice
  • 8 fl oz (1 cup) water

• STEP 2

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 3

  Peel and mince garlic. Peel and small dice onion. Wash and dry carrots and green onions. Peel and small dice the carrots. Trim root ends and chop the onions. Measure out peas.

  • 1 clove garlic
  • ½ medium yellow onion
  • 2 medium carrots
  • ½ small bunch green onions (scallions)
  • 1 cup frozen peas

• STEP 4

  Heat a skillet over medium heat.

• STEP 5

  Cut chicken into bite-sized pieces. Season with salt and pepper.

  • ¾ lb chicken breasts, boneless skinless
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 6

  Coat bottom of skillet with oil. Add chicken and, stirring occasionally, cook until cooked through, 2-3 minutes. Transfer to a plate.

  • about 1 tbsp toasted sesame oil

• STEP 7

  Return skillet to stove, increase heat to medium-high, and add more oil. Add garlic, yellow onion, carrots, and peas to skillet. Stir fry until tender, 2-3 minutes.

  • about 1 tbsp toasted sesame oil

• STEP 8

  In a small bowl, whisk egg.

  • 1 egg

• STEP 9

  Move vegetables to one side of the skillet and pour egg on the other side. Scramble egg until cooked and mix with vegetables.

• STEP 10

  Uncover the rice and fluff with a fork.

• STEP 11

  Add rice, chicken, and soy sauce to vegetables. Stir until well combined and heated through, 1-2 minutes.

  • 2 tbsp soy sauce

• STEP 12

  Remove from heat and sprinkle with green onions.

• STEP 13

  To serve, place fried rice in a bowl. Enjoy!