1½poundsupermarket rotisserie chicken boned, skinned, and shredded
1large carrotdiced
1stick of celerysliced
1pieceof gingerpeeled and minced
3cloves of garlic
2cupsbroccoliseparated into florets
1big white onionchopped
1bell pepperchopped
½cupof frozen peas
¼cupof low-sodium soy sauce(or to taste)
Instructions
Step 1: Soak rice
Soak the brown rice in two cups of water for an hour. Separate the rice and remaining water and set both aside
Step 2: Cook rice
Heat water in a small pot, add 1 tablespoon of oil and the rice and stir. Simmer over medium heat until all water has evaporated, stirring regularly. Lower heat to a minimum, cover the pot with a tight-fitting lid and simmer for 20 minutes. Stir and cover again. Simmer for another 5 minutes. Rice should be firm but cooked-through (al dente).
Step 3: Assemble
Heat the remaining oil over high heat in a 3 quart [3 litros] pot. Add chicken and brown, stirring to cook evenly. Add carrot, celery, and ginger, and stir vigorously for half a minute. Add broccoli and garlic and stir for half a minute. Stir in onion, bell pepper, and peas. Cook, stirring until they are heated through.Add rice and cook, stirring until everything is mixed well. Stir in soy sauce to taste. Cook, stirring until everything is heated through.