1lb chicken breast or thighs, diced into 3/4-inch pieces
1 cup white rice, dry
2 tsp sesame oil, divided
½ yellow onion, chopped
1 large zucchini, quartered
3 large carrots, diced
3 cloves garlic
½ tsp ginger paste
4 eggs
¼ cup soy sauce
Salt and pepper, to taste
Directions:
In a large non-stick skillet, heat 1 tsp sesame oil over medium-high heat. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes. Transfer chicken to a plate and set aside.
Cook rice according to package instructions.
Meanwhile, return the skillet to medium-high heat, add remaining 1 tsp sesame oil. Add onion and zucchini and saute about 3 minutes, then add garlic and ginger and saute an additional 1 minute.
Push veggies to edges of pan, add eggs in center and cook and scramble.
Return chicken to skillet along with rice. Add in soy sauce and season with salt and pepper to taste.
