Chicken & Egg with Unfried Brown Rice | The Whole Grains Council

Ingredients

• 2 teaspoons vegetable oil
• ½ pound boneless, skinless chicken breast, cut into ¼-inch slices
• ¼ cup sliced green onions
• 2 cloves garlic, minced
• 3 cups mixed vegetables (such as sliced carrots, broccoli florets, bell pepper strips, pea pods, and/or sliced cabbage)
• 4 eggs
• 2 tablespoons water
• 2 cups cooked brown rice, warm
• ⅓ cup chopped fresh basil or cilantro (optional)
• ¼ cup prepared orange ginger or classic stir-fry sauce