If leftover brown rice is available in the refrigerator, try this great recipe to use it for the next dinner entree. I make this dish in an electric skillet with 1 tablespoon olive oil total.
Here is how I prepare this entree rice dish. Gather these ingredients: 1 tablespoon olive oil, 1 white chopped onion, 1/2 cup frozen peas, 1/2 cup chopped carrots, 6 chopped scallions, 3 beaten eggs, 1 1/2 cups cooked and chilled brown rice, 1 chicken breast, 2 tablespoons light soy sauce, 1 teaspoon sesame oil.
Add 1 tablespoon olive oil to an electric skillet and brown one chicken breast. Remove from the pan and cut into smaller pieces. Next, add onions, carrots and peas to the skillet and cook for about 5 minutes.
Remove the vegetables from the skillet or move them to the other side and add the eggs to cook and scramble in the pan.
Once the eggs are cooked, mix with all of the vegetables, including the chopped scallions– and add back the chicken. Season with sesame oil and soy sauce, mixing so everything is well combined.
Serve while hot as an entree dish, or serve as a side dish to accompany other Asian chicken meals.
