“Fried” Rice and Chicken
Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon garlic, minced (about 2 cloves)
- 1 cup no-salt-added diced tomatoes, with juice drained
- 4 cups assorted vegetables (or a 1-lb bag frozen mixed vegetables) (Leftover Friendly)
- 2 cups cooked brown rice (Leftover Friendly)
- 1 cup cooked boneless, skinless chicken breast, diced (Leftover Friendly)
- 1/4 cup  sauce from Hawaiian Huli Huli Chicken
- 1 tablespoon lite soy sauce
- 1/2 tablespoon sesame oil
Ingredients
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Instructions
- Heat oil in a large wok or sauté pan.
- Add garlic, and cook over medium heat until soft, but not browned, about 1 minute.
- Add tomatoes, and continue to cook until they become slightly dry, about 5 minutes.
- Add vegetables, and cook until heated through, about 3–5 minutes.
- Add rice and chicken. Toss well, and cook until heated through, about 5–7 minutes.
- Add soy sauce and sesame oil. Toss to incorporate, and serve.
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