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Garlic Chicken Fried Brown Rice

Leftover brown rice is reborn in this chicken fried rice with garlic, peppers, and onions. You can use black pepper, paprika, or dried parsley to season after this is cooked.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine asian
Servings 3 people
Calories 2126 kcal

Equipment

  • 1 Large Skillet A wok can also be used for superior stir-frying results.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Stirring Spoon or Spatula Preferably heat-resistant
  • 1 Serving Plate

Ingredients
  

Main

  • 2 tablespoons vegetable oil divided
  • 8 ounces skinless boneless chicken breast, cut into strips
  • ½ red bell pepper chopped
  • ½ cup green onion chopped
  • 4 cloves garlic minced
  • 3 cups cooked brown rice
  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 cup frozen peas thawed

Instructions
 

  • Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, bell pepper, green onion, and garlic. Cook and stir until chicken is cooked through, about 5 minutes. Remove chicken mixture to a plate and keep warm.
  • Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add rice; cook and stir to heat through. Stir in soy sauce, rice vinegar, and peas and continue to cook for 1 minute. Return chicken mixture to the skillet; stir to blend with rice. Cook until heated through before serving. Garlic Chicken Fried Brown Rice. Allrecipes

Notes

For optimal fried rice texture, always use day-old, chilled brown rice. Freshly cooked rice has too much moisture and will result in a soggy dish; spread it out on a tray to cool if you must use fresh. Maintain medium-high to high heat when stir-frying the rice to achieve a slight char and prevent it from steaming. Don't overcrowd the skillet; cook in batches if necessary. A dash of toasted sesame oil at the very end, just before serving, adds a wonderful aromatic depth. Consider a pinch of white pepper for an authentic touch. Feel free to add other quick-cooking vegetables like shredded carrots or corn for more color and nutrients. Ensure chicken strips are uniform for even cooking and avoid overcooking to keep them tender.