Chicken Fried Brown Rice

Chicken Fried Brown Rice Yield: 4 to 6 servings 1 cup instant brown rice 5 teaspoons vegetable oil, divided 4 large eggs, lightly beaten 2 boneless skinless chicken breasts, cut into ¾-inch pieces 1 teaspoon garlic salt, divided 1 tablespoon dark sesame oil ½ cup frozen green peas ½ cup shredded carrot ¼ cup sliced green onion 3 tablespoons soy sauce Sesame oil, soy sauce, hot sauce, and garlic salt (optional) Cook rice according to package directions. Set aside. In a large nonstick skillet, heat 2 teaspoons oil over medium heat. Cook eggs, stirring until scrambled. Remove eggs from pan; wipe pan. In a medium bowl, toss together remaining 3 teaspoons oil, chicken, and ½ teaspoon garlic salt. Heat skillet over medium-high heat. Cook chicken, stirring frequently, until chicken is no longer pink in the center, approximately 4 minutes. Add sesame oil, cooked rice, and peas to skillet. Cook over medium heat, stirring frequently, until heated through, 2 to 3 minutes. Remove from heat. Gently stir in eggs, carrot, green onion, soy sauce, and remaining ½ teaspoon garlic salt. Adjust seasonings to taste. Serve with sesame oil, soy sauce, hot sauce, and garlic salt, if desired.