Adapted from Cooking Classy.

Ingredients

• 2 cups broccoli florets
• 1 tablespoons oil
• 3/4 lb bonelss skinless chicken breasts, diced or sliced into 3/4-inch pieces
• 1 tablespoon sesame oil
• 1 1/3 cups frozen peas and carrots blend
• 3 green onions chopped
• 2 cloves garlic, minced
• 2 large eggs
• 3 cups leftover, cooked short or long-grain brown rice (made from 1 cup dried)
• 3 tablespoons low-sodium soy sauce
• Salt and freshly ground black pepper

Directions

1. In a large non-stick wok or skillet, heat 1 cup of water to boiling. Add broccoli and cook until crisp tender approximately 4 minutes. Remove to a plate and drain any excess water.
2. Return skillet to medium-high heat and add 1 tablespoon neutral oil. Once hot, add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes. Transfer the chicken to the plate with the broccoli.
3. Return the skillet to medium-high heat, add the sesame oil. Add peas and carrots blend, and green onions and saute 2 minutes. Add garlic and saute 1 minute longer. Push the vegetables over to the side of the pan. Add the eggs in the center of the pan and scramble.
4. Return the chicken and broccoli to the skillet along with rice. Add in soy sauce and season with salt and pepper to taste. Mix well.