4Tbsp(60 mL) low sodium soy sauce, divided (see notes)
2cups(500 mL) cooked lentils, drained & rinsed (see notes)
1/2Tbsp(7 mL) canola oil
700gchicken, cut into bite-sized pieces
4cups(1 L) cooked brown rice (see notes)
1tsp(5 mL) sesame oil
1Tbsp(15 mL) freshly grated ginger
3clovesgarlic, minced
1cup(250 mL) frozen peas & carrots
3eggs, beaten
1/4cup(60 mL) sliced green onions
Sriracha, to serve
Directions
Combine lentils and 1 Tbsp (5 mL) soy sauce in a bowl and toss to coat. Allow to marinate for at least 10 minutes.
Heat a large skillet over high heat. Add canola oil and heat until shimmering. Add chicken and spread in a single layer in the pan. Allow to cook, undisturbed for 3 minutes, then flip over and cook for another 3 minutes, until chicken is browned and cooked through. Remove to a paper towel-lined plate and set aside.
In the same skillet over high heat, add rice, remaining soy sauce, and lentils. Cook until mixture is warmed through, and starting to crisp up in places, about 5 minutes. Remove to a plate, cover with tin foil and set aside.
Keep skillet over high heat and add sesame oil, ginger and garlic. Cook, stirring, for 1 minute, until fragrant. Add peas and carrots and cook until thawed and bright in colour.
Slide the veggie mixture to one side of the skillet and add beaten eggs to the open side of the pan. Use a spatula to gently scramble the eggs. Once the eggs are mostly cooked, mix together with the veggies in the pan.
Add the chicken, lentil/rice mix and green onion to the skillet and stir to combine. Serve warm and top with more green onion and sriracha, if desired.
Notes
Use tamari or gluten-free soy sauce to make this recipe gluten free.
A 19 oz (540 mL) can of lentils, drained and rinsed, yields 2 cups (500 mL) cooked lentils. To cook lentils from dry, check out this link to Cooking Lentils on our website! One cup (250 mL) dry lentils will yield 2 1/2 cups (625 mL) cooked lentils.
This recipe works best if you use leftover rice or cook your rice the day before using in this recipe.
4Tbsp(60 mL) low sodium soy sauce, divided (see notes)
2cups(500 mL) cooked lentils, drained & rinsed (see notes)
1/2Tbsp(7 mL) canola oil
700gchicken, cut into bite-sized pieces
4cups(1 L) cooked brown rice (see notes)
1tsp(5 mL) sesame oil
1Tbsp(15 mL) freshly grated ginger
3clovesgarlic, minced
1cup(250 mL) frozen peas & carrots
3eggs, beaten
1/4cup(60 mL) sliced green onions
Sriracha, to serve
1
Combine lentils and 1 Tbsp (5 mL) soy sauce in a bowl and toss to coat. Allow to marinate for at least 10 minutes.
2
Heat a large skillet over high heat. Add canola oil and heat until shimmering. Add chicken and spread in a single layer in the pan. Allow to cook, undisturbed for 3 minutes, then flip over and cook for another 3 minutes, until chicken is browned and cooked through. Remove to a paper towel-lined plate and set aside.
3
In the same skillet over high heat, add rice, remaining soy sauce, and lentils. Cook until mixture is warmed through, and starting to crisp up in places, about 5 minutes. Remove to a plate, cover with tin foil and set aside.
4
Keep skillet over high heat and add sesame oil, ginger and garlic. Cook, stirring, for 1 minute, until fragrant. Add peas and carrots and cook until thawed and bright in colour.
5
Slide the veggie mixture to one side of the skillet and add beaten eggs to the open side of the pan. Use a spatula to gently scramble the eggs. Once the eggs are mostly cooked, mix together with the veggies in the pan.
6
Add the chicken, lentil/rice mix and green onion to the skillet and stir to combine. Serve warm and top with more green onion and sriracha, if desired.
