Chicken and Vegetable Fried Brown Rice

Ingredients

• Egg

  whole

  2 large or 100g

• Chicken breast

  raw, skinless

  1 breast fillet or 118g

• Brown rice

  long-grain, cooked

  2 cup or 390g

• Olive oil

  2 tbsp or 27g

• Carrots

  raw

  ½ cup chopped or 64g

• Green peas

  frozen

  ½ cup or 67g

• Tamari soy sauce

  3 tbsp or 54g

Directions

1. Preheat your air fryer to 400°F (200°C). Season the chicken breast pieces with salt and pepper. Drizzle with 1 tablespoon of olive oil and toss to coat. Place the chicken pieces in the air fryer basket in a single layer and cook for 8-10 minutes, shaking the basket halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Set aside.
2. In a large microwave-safe skillet or shallow dish, heat 1 tablespoon of olive oil on high for 30 seconds. Add the diced onion and carrots, and microwave for 2-3 minutes, or until the vegetables begin to soften. Stir in the frozen peas and minced garlic, and microwave for another 2 minutes.
3. Push the vegetable mixture to one side of the dish and pour the whisked eggs into the other side. Microwave for 1-2 minutes, stirring the eggs occasionally, until they're cooked. Stir the eggs into the vegetable mixture. Add the air-fried chicken, brown rice, soy sauce or tamari, and green onions to the skillet. Mix well to combine all the ingredients. Microwave for 1-2 minutes, stirring halfway through, to heat the rice and chicken evenly.