• 1 cup uncook brown rice (yields 3 cup cooked rice)
• 2 cups water
• 2 Tbsp. olive oil
• 1 lb. chicken breast, diced into 1” cubes
• 1 bell pepper, medium-large, diced into ½” cubes
• 2 cups frozen mixed veggies (peas, corn, diced carrots)
• 1 bunch (1/3 cup) scallions, chopped
• 3 clove garlic, minced
• ¼ cup soy sauce, low-sodium
• 3 eggs
• salt & pepper to taste

1. In a small bowl, wash rice with water until water becomes clear. Drain with a colander or sifter.
2. Add washed rice with 2 cups of water in a large pot over medium-high heat. Cover pot with lid and cook for 40 minutes. Stir occasionally until rice is cooked and water is fully absorbed. Remove from heat, fluff with a fork, and chill in fridge.
3. Pour oil in a large pan over medium-high heat. Add chicken and stir occasionally. Cook chicken until golden brown or chicken reaches a minimum internal temperature of 165°F.
4. Add bell pepper, mixed veggies, and scallion to pan and sauté for 2-3 minutes, then add garlic. Sauté for another 2-3 minutes or until fragrant.
5. Add chilled rice to pan and mix well with chicken and vegetables. Add soy sauce, salt and pepper to taste.
6. Create a space in the middle of pan and crack 3 eggs. Scramble eggs until cooked. Stir and mix scrambled eggs well with fried rice mixture.
7. Optional: Top with scallion and serve with a side of sliced cucumbers.