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Wednesday, November 4, 2015

“fried” rice and chicken

use leftovers from the Hawaiian Huli Huli Chicken (on page 13)


to make this quick and easy weeknight meal
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
1 C cooked boneless, skinless
chicken breast, diced (Leftover
¼ C sauce from Hawaiian Huli Huli
Chicken (see recipe on page 13)
1 Tbsp lite soy sauce
½ Tbsp sesame oil


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.