Categories: Healthy

Ingredients

• 1 tbsp vegetable oil
• 4 scallions, greens and whites separated, chopped
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 medium zucchini, diced
• 2 carrots, diced
• 2 cups bite-sized broccoli florets
• 2 cups mushrooms, stems removed, sliced
• 1/2 lb chicken breasts, sliced into thin bite-size pieces
• 4 cups cooked brown rice
• 2 tbsp soy sauce
• 2 eggs, lightly beaten

Directions

1. In a wok, heat the oil over medium-high heat. When the oil is lightly smoking, add the scallion whites, ginger and garlic and cook for 30-45 seconds. Add the zucchini, carrots, broccoli, and mushrooms and cook for 4-5 minutes, using a spatula to stir the vegetables throughout. Add the chicken and continue cooking for 2-3 minutes, until the pieces are no longer pink.

2. Stir in the rice and soy sauce and cook for another 5 minutes, allowing the rice to get crispy on the bottom. Create an empty space in the middle of the pan and add the eggs. Use a spoon to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients. Serve garnished with the scallion greens.

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