Easy Chicken Fried Rice

2 cups (500 mL) boneless, skinless chicken breasts, cooked, diced

3 1/2 cups (875 mL) low-sodium chicken broth

1 cup (250 mL) jasmine rice, dry

1 green pepper

2 cups (500 mL) snow peas

1 tbsp (15 mL) canola oil

1 tbsp (15 mL) sesame oil

1/2 tsp (2.5 mL) hot red chile pepper flakes

1 tsp (5 mL) ginger, ground

8 oz (230 g) mushrooms, sliced

2 cups (500 mL) carrots, cut in 1-inch matchsticks

2 tbsp (30 mL) low-sodium soy sauce

1/4 cup (60 mL) sesame seeds

1/2 cup (125 mL) cilantro, fresh, minced

1 cup (250 mL) green onions, thinly sliced

1 Cook jasmine rice according to package directions in low sodium chicken broth.
2 Cut green pepper in slivers and trim ends from snow peas.
3 Heat canola and sesame oils with red pepper flakes and ground ginger over medium high heat in a non-stick skillet. Stir-fry sliced mushrooms, green pepper, snow peas and match sticks carrots until tender crisp. Stir in diced cooked chicken and season with soya sauce and heat through.
4 Combine cooked vegetables and chicken with rice in a large bowl and mix well. Mound on a large serving platter and garnish with sesame seeds, minced coriander (cilantro) and thinly sliced green onions.