By Captain V.S Beast
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents sticking.
In a pot, add 1 cup of rice and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for about 5 minutes. Fluff with a fork.
While the rice is cooking, cut the chicken breast into bite-size pieces.
Slice the red and green bell peppers into thin strips and mince the garlic cloves.
In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds.
Add the sliced bell peppers to the pan and stir-fry until they are tender-crisp, about 4-5 minutes.
Push the vegetables to the side of the pan and crack the eggs into the space. Scramble them until cooked, then mix with the vegetables.
Add the cooked rice and chicken back to the pan. Pour in the soy sauce and stir everything together until well combined. Cook for an additional 2-3 minutes, allowing flavors to meld.
Serve the garlic pepper chicken and rice hot, garnished with additional black pepper if desired.
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By Captain V.S Beast
This recipe is ready in 40 minutes and features chicken breast, rice, red bell pepper and other delicious ingredients. Contains 450 calories total.
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents sticking.
In a pot, add 1 cup of rice and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for about 5 minutes. Fluff with a fork.
While the rice is cooking, cut the chicken breast into bite-size pieces.
Slice the red and green bell peppers into thin strips and mince the garlic cloves.
In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 8-10 minutes. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds.
Add the sliced bell peppers to the pan and stir-fry until they are tender-crisp, about 4-5 minutes.
Push the vegetables to the side of the pan and crack the eggs into the space. Scramble them until cooked, then mix with the vegetables.
Add the cooked rice and chicken back to the pan. Pour in the soy sauce and stir everything together until well combined. Cook for an additional 2-3 minutes, allowing flavors to meld.
Serve the garlic pepper chicken and rice hot, garnished with additional black pepper if desired.
Calories per Serving: 450
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