In a medium saucepan, combine 1 cup of long-grain brown rice, 2 ½ cups of water, and ¼ teaspoon of salt. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes. Fluff the rice with a fork and set aside.
While the rice is cooking, chop the onions, bell pepper, and scallions. Mince the ginger and cut the chicken breasts into thin strips. Set everything aside and get ready to stir-fry!
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the thin strips of chicken breast and cook for about 5-7 minutes until they are cooked through and no longer pink. Remove the chicken from the skillet and set it aside.
In the same skillet, add the chopped onions and bell peppers. Sauté for about 3-4 minutes until they start to soften. Add the minced ginger and cook for an additional minute, allowing the flavors to meld.
Return the cooked chicken to the skillet with the sautéed vegetables. Add the cooked brown rice, 2-3 tablespoons of soy sauce, and 2 teaspoons of sesame oil. Stir everything together, ensuring all ingredients are evenly combined. If the mixture appears dry, add 3 tablespoons of water to help everything blend well.
Push the rice mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble them until fully cooked. Once done, mix the scrambled eggs into the rice mixture.
Finally, sprinkle the chopped scallions over the top and give the rice a final stir. Serve hot, and enjoy your Clean Eating Chicken Fried Rice!
