Chef and restaurateur Cat Cora is all about finding fun ways to get kids to eat their greens. “It can be hard to please all six of my boys at one time. This dish is an easy canvas for everyone’s taste buds," she says. "The rice and eggs are kid favorites, and I can add more or less vegetables depending on who’s in the mood for what—or even give it an extra kick by topping it with Sriracha for the adults at the table!”
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boneless, skinless chicken breast, cut into 3/4-inch chunks
cloves garlic, finely chopped
steamed brown rice, cold (or leftover brown rice)
large eggs, beaten
carrot, cut into thin matchsticks
frozen shelled edamame, thawed
frozen peas, thawed
scallions, finely chopped, plus more sliced for serving
low-sodium soy sauce
toasted sesame oil
Sriracha, for serving
Heat oil in a large skillet over medium-high. Add chicken and cook, turning occasionally, until golden brown, 3 to 4 minutes.
Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring, until heated through, about 2 minutes.
Pour eggs over top and gently stir to evenly coat and cook eggs and warm rice. Fold in carrot, edamame, and peas and cook until vegetables are just tender, 3 to 4 minutes.
Stir in scallions, soy sauce, and sesame oil. Serve with additional scallions and sriracha if desired.
PER SERVING 475 CALORIES, 12.5 G FAT (2.5 G SATURATED), 37 G PROTEIN, 385 MG SODIUM, 52 G CARB, 6 G FIBER