Chicken Fried Rice (A Healthier Version)

Ingredients

• 1 Tablespoon Sesame Oil, Divided
• ½ cups Bell Pepper, Color Of Choice, Chopped
• ½ cups Onion, Chopped
• 1 cup Uncooked Chicken Breast, Cut Into 1-inch Pieces, Seasoned With Salt And Black Pepper
• ⅔ cups Frozen Mixed Vegetables
• ⅔ cups Frozen Broccoli Forets
• ½ cups Frozen (shelled) Edamame
• 1-½ cup Cooked Brown Rice
• 2 Tablespoons Low Sodium Soy Sauce
• 1 Tablespoon Mirin (Japanese Cooking Wine)
• ½ teaspoons Garlic Powder (or 2 Fresh Cloves, Crushed)
• ½ teaspoons Red Pepper Flakes
• 2 whole Green Chives, Diced, For Garnish
• Sesame Seeds, For Garnish

Preparation Instructions

In a large skillet, heat half of the sesame oil over medium heat. Add the bell pepper and onion, sauté for 2 minutes, stirring often. Add the chicken, stirring often until chicken is browned on all sides and cooked through, about 4 minutes.

Add the still-frozen mixed vegetables, broccoli, edamame, and rice. Cook until vegetables are defrosted, about 2 minutes. Add soy sauce, mirin, garlic powder and red pepper flakes, stirring constantly to combine well. Simmer on medium heat for 2 minutes, until liquid has distributed and absorbed into ingredients.

Serve hot, sprinkle with chives and sesame seeds for garnish.