Chicken Fried Rice

Prep time: 30 mins

Cook time: 15 mins

Serves: 8

INGREDIENTS:

1 tbsp peanut or vegetable oil

4 scallions, greens and whites separated, chopped

1 tbsp fresh grated ginger

2 garlic cloves, minced

2 small zucchini, diced

4 carrots, diced

2 cups bite-sized broccoli florets

2 cups mushrooms, stems removed, sliced

1/2 lb boneless, skinless chicken thighs, sliced into thing bite-size pieces

4 cups cooked brown rice

2 tbsp soy sauce

2 eggs, lightly beaten

DIRECTIONS:

In a wok, heat the oil over medium-high heat.  When the oil is lightly smoking, add the scallion whites, ginger and garlic and cook for 30-45 seconds.  Add the zucchini, carrots, broccoli and mushrooms and cook for 4-5 minutes, using a spatula to stir the vegetables throughout.  Remove the vegetables and place aside.  Add 1 tbsp of oil into the wok and add the chicken.  Continue to cook the chicken for 4-5 minutes, until the pieces are no longer pink.

Stir in the rice and soy sauce and cook for another 5 minutes, allowing the rice to get crispy on the bottom.  Create a space in the middle of the pan and add the eggs.  Use a spoon or spatula to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients. Add the vegetables back into the wok and combine.  Serve garnished with the scallion greens.

Tip: To achieve a crisp texture on the rice, turn up the heat to high during the final moments of cooking.  Don't stir the pan - just let the rice sit there for up to 2 minutes as the heat of the pan does the magic.