- 2 boneless skinless chicken breasts
- ½ cup green onion, diced
- 2 eggs
- 2 T soy sauce (I used low sodium)
- 1 cup brown rice
- Salt to taste
- 1 T olive oil
- 2 tsp sesame oil
- 2 cups plus 3 T water
For the rice: Add rice, salt and 2 cups water to a pot, stir once, and bring to a boil over high heat. Reduce heat to low and cover. Allow to cook for approximately 30-40 minutes or until tender and liquid is absorbed. Remove from heat and fluff with a fork. Refrigerate rice until cold.
To Fry the Rice: Add olive oil to a large, nonstick skillet or wok. Over medium heat, add chicken and onions and cook until chicken is cooked through. Add cooked rice and the extra water and increase heat to medium-high.
Push the rice to one side and add the beaten eggs to the empty side. Scramble quickly and toss with the rice mixture. Stir in the soy sauce and sesame oil.
Top with extra scallions if you like.