“Fried” Rice and Chicken
Course
Main Dish
Cuisine
American
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
Servings
Prep Time
4
10
minutes
Cook Time
20
minutes
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
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.