Chicken Pad Thai Fried Rice
Ingredients
- 1½ cups mung bean sprouts
- 3 green onions, sliced
- 1 Tbsp vegetable oil
- 2 large eggs, lightly beaten
- 1½ cups shredded rotisserie chicken
- 1 (8.8-oz) pouch microwavable brown rice
- 1 (8-oz) jar pad Thai simmer sauce
- ¼ cup chopped roasted, salted peanuts
Instructions
- Cook sprouts and onions in hot oil in a large, deep skillet over medium heat 3 to 5 minutes or until crisp-tender.
- Push sprouts mixture to the side in skillet. Add eggs; cook, stirring constantly, 3 minutes or until eggs are scrambled.
- Stir in chicken, rice, and simmer sauce; cook 4 to 5 minutes or until thoroughly heated. Sprinkle with nuts.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
527
|
527
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 35 | 35 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 786 | 786 |
Quick & Healthy Meal Plan
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