Chicken Fried Rice With Vegetables

I got this recipe out of a SHAPE magazine years ago. It's pretty easy to make and tastes good too! Also, very healthy. The carrots sweeten the whole dish. This is the meal that got me turned on to brown rice.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  teaspoons  sesame oil
• 1⁄2 cup onion, chopped
• 2  garlic cloves, minced
• 1  lb boneless chicken breast, cut into 1/2-inch pieces
• 1  cup brown rice, uncooked
• 1  tablespoon reduced sodium soy sauce
• 1  cup carrot, diced
• 2 1⁄4 cups reduced-sodium chicken broth
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄2 cup frozen green pea, thawed
• 1⁄4 cup green onion, chopped

Directions

1. Heat oil in a medium saucepan over medium heat.
2. Add onion and garlic and saute 2 minutes, until soft.
3. Place chicken in saucepan and saute 5 minutes, until browned on all sides, stirring frequently.
4. Add rice and cook 1 minute, until translucent.
5. Stir in soy sauce to coat rice.
6. Add carrots, chicken broth, salt and pepper and bring mixture to a boil.
7. Reduce heat, cover and simmer 30 minutes, until liquid is absorbed and rice is tender.
8. Stir in peas and green onions and heat through.