Tuesday, May 5, 2015

QUICK CHICKEN RICE SKILLET

1 pkg (12-oz) frozen mixed vegetables
2 tbsp olive oil, divided
2 eggs, lightly beaten
4 tbsp sesame oil, divided
3 pkgs (8.8-oz each) ready-to-serve garden vegetable rice
1 rotisserie chicken, skin removed; shredded
1/4 tsp salt
1/4 tsp freshly ground black pepper

Prepare vegetables according to package directions.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Pour in the eggs and cook, stirring, until the eggs are thickened and no liquid egg remains. Remove from the pan.

In the same skillet, heat 2 tablespoon of the sesame oil over medium-high heat. Add the rice; cook and stir 10-12 minutes or until the rice begins to brown.

Stir in the chicken, salt and pepper; add eggs and vegetables. Heat through, breaking eggs into small pieces and stirring to combine. Drizzle with the remaining sesame oil.

Yield: 6 servings

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