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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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David Tiren of Catonsville, Maryland uses leftover chicken and rice to make this classic Chinese recipe, enhanced with soy sauce and green onions. Ingredients:
1/4 cup chopped fresh mushrooms |
1 tablespoon canola oil |
1-1/2 cups cold cooked long grain rice |
3/4 cup cubed cooked chicken |
2 tablespoons reduced-sodium soy sauce |
1 egg, lightly beaten |
1 green onion, sliced |
Directions:
1. In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 8-10 minutes, stirring occasionally.
2. Add egg and onion; cook and stir for 1-2 minutes or until egg is set. Yield: 2 servings.
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