Method:

• In a large pot, combine 1 cup of long-grain brown rice, 2 1/2 cups of water, and 1/4 teaspoon of salt. Bring it to a boil over medium-high heat. Once it boils, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it sit covered for 10 minutes, then fluff with a fork.
• While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Once the oil is hot, add the thin strips of chicken breast. Cook for about 5-7 minutes, stirring often, until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
• In the same skillet, add 1/2 cup of chopped onions and 1 cup of diced bell pepper. Sauté for about 3-4 minutes until the vegetables begin to soften. Add the minced ginger and stir for another minute until fragrant.
• Return the cooked chicken to the skillet. Add the fluffed brown rice and stir everything together. Pour in 2-3 tablespoons of lite soy sauce (or Tamari) and mix well, ensuring all the ingredients are evenly coated.
• Push the rice mixture to one side of the skillet. On the empty side, pour in the beaten eggs. Allow the eggs to cook for about 1-2 minutes without stirring, then scramble them until fully cooked. Once done, mix the eggs into the rice.
• Drizzle 2 teaspoons of sesame oil over the fried rice and mix well. If desired, top with 1/4 cup of chopped scallions for an extra burst of flavor. Serve hot and enjoy your Clean Eating Chicken Fried Rice!