Brown rice is perfect in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked. If you don't have left over fried rice you can easily make it ahead.
2 tablespoons vegetable oil, divided
8 ounces skinless, boneless chicken breast, cut into strips
1/2 red bell pepper, chopped
1/2 cup green onion, chopped
4 cloves garlic, minced
1/2 cup each fresh chopped veggies or frozen(carrots, peas, broccoli, zucchini, or anything you like)
3 cups cooked brown rice(you can do half white and brown if you like)
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed
Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion carrots,and garlic.
Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm. Now add the softer veggies like zucchini, mushrooms or anything you like
Heat the remaining tablespoon of oil in the same skillet over medium-high heat.
Next if you have lots of veggies, take out about half, then add your eggs and cook till scrambled.
When this is done add the rest of the cooked veggies back in
Add the rice; cook and stir to heat through. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.