Quick Chicken Fried Rice
- 6 green onions
- 1 teaspoon vegetable oil
- 1 garlic clove
- 1 pouch (8.8 ounces) cooked long grain rice
- 1 package (10 ounces) cooked chicken breast strips
- 1 package (16 ounces) frozen stir-fry vegetables
- 1 tablespoon lite soy sauce
Using the Professional Shears, snip the root ends off of the onions and throw them away. Snip the white parts of the onions and some of the green tops into thin slices.
Heat oil in (12-in.) Skillet over medium heat for 1-3 minutes or until shimmering. Put the garlic clove in the Garlic Press and squeeze it into the skillet. Add the green onions, rice, chicken and vegetables.
Cook the rice mixture for 8 minutes, stirring often with a Bamboo Spoon. Add the soy sauce and cook for 1 more minute.
- 4 servings
Nutrients per serving:
Calories 290, Total Fat 5 g, Saturated Fat 0 g, Cholesterol 40 mg, Carbohydrate 41 g, Protein 21 g, Sodium 1230 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
2 starch, 1 vegetable, 2 low-fat meat (2 carb)
If desired, chop some peanuts with the Food Chopper and sprinkle them over the fried rice.