Chicken and Vegetable Fried Rice
Vegetable Potstickers
Ingredients
- 2 (10-oz) pkg frozen brown and wild rice mix with broccoli and carrots (such as Birds Eye)
- 1½ lb chicken cutlets, cut into thin strips
- 1 Tbsp refrigerated minced ginger
- 3 Tbsp low-sodium soy sauce, divided
- 3 Tbsp dark sesame oil, divided
- 3 large eggs, lightly beaten
- 1 (16-oz) pkg fried rice-blend cauliflower crumbles (such as Green Giant)
- 1 Tbsp Sriracha hot sauce
Instructions
- Microwave rice according to package directions.
- Toss together chicken, ginger, 1 Tbsp soy sauce and 1 Tbsp oil in a large bowl.
- Cook eggs in 1 Tbsp hot oil in a large nonstick skillet or wok over medium-high heat, stirring constantly, until scrambled. Remove from skillet.
- Cook chicken mixture in 1 Tbsp hot oil in skillet 3 to 4 minutes or until done. Add rice mix and cauliflower; sauté 5 minutes or until vegetables are tender and rice is slightly browned.
- Stir in 2 Tbsp soy sauce and eggs; cook 2 minutes or until thoroughly heated. Drizzle with Sriracha.
Side Dish Ingredients
- 2 (13-oz) pkg frozen vegetable potstickers
Side Dish Instructions
- Prepare potstickers according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
319
|
231
|
550
|
| Fat (g) | 12 | 3 | 15 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 32 | 7 | 39 |
| Carb (g) | 20 | 44 | 64 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 463 | 478 | 941 |
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