Frozen pre-cooked rice is a freezer hero to make fried rice any day. Family favorites corn and broccoli taste delicious together with chicken, ginger, garlic and soy sauce.
2 cups frozen cooked brown rice, heated according to package directions
3 Tbsp. reduced sodium soy sauce
1 tsp. toasted sesame oil
1 large (10 oz.) boneless, skinless chicken breast, cut into 1/2-inch cubes
Salt and pepper
2 Tbsp. vegetable oil, divided
2 large eggs, beaten
3 cups small fresh broccoli flowerets (1/2-inch)
2/3 cup green onions, thinly sliced, divided (about 8)
2 large cloves garlic, minced or 3 frozen cubes minced garlic
1 to 2 Tbsp. minced fresh ginger or 4 or 5 frozen cubes minced ginger
1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained
Topping Options: Toasted sesame seeds, cilantro, chili garlic sauce
Spread heated rice on a paper towel-lined, rimmed baking sheet to dry while preparing the remaining ingredients. In a small bowl, combine soy sauce and toasted sesame oil; set aside. Season chopped chicken with salt and pepper; set aside.
Heat 1 Tbsp. oil in a 12-inch non-stick skillet over medium-high heat. Add eggs; cook just until dry, stirring constantly. Remove from skillet and set aside.
Heat remaining 1 Tbsp. oil in skillet over medium-high heat. Add chicken and cook 4 to 5 minutes, stirring constantly, until golden brown on all sides. Add broccoli, 1/3 cup green onions, garlic and ginger; cook 2 minutes until fragrant and broccoli is bright green. Stir in corn and rice; drizzle with soy sauce mixture.
Cook 2 to 3 minutes until hot, stirring constantly to distribute sauce evenly. Stir in remaining 1/3 cup green onions. Serve with toppings, as desired.
TIP: Use 2 cups chopped, cooked rotisserie chicken instead of raw chicken. Add to warm oil in Step 3 with broccoli.