Broccoli Fried “Rice”
Experience a balanced and nourishing dinner bursting with protein, simultaneously offering a light and satisfying sensation. If chicken isn't your preference, consider substituting it with delectable options like steak or ground pork! Furthermore, a delightful addition of sriracha butter is sure to elevate the flavors to new heights.
Ingredients
- 2 tbsp. sesame oil
- 2 boneless skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 1 medium onion, diced
- 1 large carrot, peeled and diced
- 1 clove garlic, minced
- 3 c. riced broccoli
- 2 tbsp. low-sodium soy sauce
- 1/2 c. frozen peas
- 3 large Nellie’s Free Range Eggs, beaten
- Thinly sliced green onions, for garnish
Instructions
- In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 6 minutes. Transfer to a plate.
- Add onion and carrot to skillet and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in riced broccoli and cook until soft, 3 minutes. Add soy sauce and peas and season with salt and pepper. Cook until peas are cooked through, 2 minutes more.
- Push rice to one side of skillet and pour eggs into other side. Scramble until just set, then mix into rice.
- Cut chicken breasts into ¾” cubes and stir into rice.
- Garnish with green onions before serving.
Tried this recipe?Let us know how it was!