Fried Rice and Chicken

Fried Rice and Chicken

Use leftovers from the Hawaiian Huli Huli Chicken to make this quick and easy

weeknight meal.

CAL/SERV :

407

PREP TIME :

10 MINS

YIELDS :

4 SERVINGS

COOK TIME:

20 MINS

INGREDIENTS
  • 1 Tbsp  vegetable oil
  • 1 tsp  garlic, minced (about 2 cloves)
  • 1 C  no-salt-added diced tomatoes, with juice drained
  • 4 C  assorted vegetables (or a 1-lb bag frozen mixed vegetables) (Leftover Friendly)
  • 2 C  cooked brown rice (Leftover Friendly)
  • 1 C  cooked boneless, skinless chicken breast, diced (Leftover Friendly)
  • ¼ C  sauce from Hawaiian Huli Huli Chicken
  • 1 Tbsp  lite soy sauce
  • ½ Tbsp  sesame oil

INSTRUCTIONS
  1. Heat oil in a large wok or sauté pan.
  2. Add garlic, and cook over medium heat until soft, but not browned, about 1 minute.
  3. Add tomatoes, and continue to cook until they become slightly dry, about 5 minutes.
  4. Add vegetables, and cook until heated through, about 3–5 minutes.
  5. Add rice and chicken.  Toss well, and cook until heated through, about 5–7 minutes.
  6. Add soy sauce and sesame oil.  Toss to incorporate, and serve.

Note: Substitute cooking spray for vegetable oil and save calories and fat.

Nutrition (per serving):

Calories 407, Total fat 8 g, Saturated fat 1 g, Cholesterol 30 mg, Sodium 394 mg, Total fiber 11 g, Protein 22 g, Carbohydrates 66 g, Potassium 679 mg, Vitamin A 360%, Vitamin C 15%, Calcium 10%, Iron 20%

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute