1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
8.8-ounce pouch Uncle Ben’s® Ready Rice® Whole Grain Brown Rice
1 small onion, diced
2 cups frozen peas and carrots mix
6 green onions, thinly sliced
¼ cup less sodium soy sauce
2 teaspoons oyster sauce
In a wok or a large skillet over medium-high heat, add 1 teaspoon of the sesame oil.
Once heated, add the garlic and red pepper flakes. Stir constantly using a wooden spoon or spatula for 1 minute or until fragrant.
Turn the heat up to high and add the chicken. Cook for 4 to 6 minutes, turning and moving the chicken constantly while cooking.
Remove the chicken and garlic; set aside.
Microwave the rice according to package directions; set aside.
Add the remaining 1 teaspoon of sesame oil. Once heated, add the onion, peas and carrots, and ½ of the green onions and “stir-fry”, constantly moving the mixture until cooked, about 3 to 5 minutes.
Push the vegetables to the outer edges of the wok or skillet to open up the center. Crack the eggs into the skillet and scramble. When the eggs are cooked through, combine with the vegetables. Turn the heat down to medium.
Add the reserved chicken, brown rice, soy sauce, and oyster sauce to the vegetable mixture and stir to combine.
To serve, garnish with the remaining green onions.