Chicken and Edamame Fried Rice

Chicken and Edamame Fried Rice (Adapted from CL)

2 1/2 cups cooked brown basmati rice, best if chilled
3 tablespoons canola oil
1 tablespoon minced fresh ginger
3 garlic cloves, minced
6 ounces boneless skinless chicken breast, cut into thin strips
1/2 cup shelled edamame
1/2 cup shredded carrots
1/2 cup sliced green onions
1/2 cup chopped roasted red bell peppers
2 tablespoons soy sauce
1/2 cup chicken broth
2 tablespoons cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Sriracha
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons chopped peanuts

In a large skillet, heat 1 teaspoon oil over high. Add ginger and garlic - cook 1 minute. Add chicken and cook until it is no longer pink, about 3-5 minutes. Remove from pan and place in a bowl - cover and set aside.

Add 1 teaspoon oil into the skillet. Add in edamame and carrot - cook 2 minutes. Add onions and red pepper - cook another 2 minutes. Place carrot mixture into the same bowl with the chicken - cover to keep warm.

Heat remaining 2 tablespoons plus 1 teaspoon in the skillet. Add rice and soy sauce - cook 3 minutes. Scoop the chicken and vegetable mixture into the skillet. Mix in broth, cilantro, vinegar, Sriracha, salt and pepper - cook until heated through, about 2-4 minutes.

Serve each portion with a tablespoon of chopped peanuts on top.

Makes 4 servings.

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