Chicken Pad Thai Fried Rice
Vegetable Egg Rolls
Wine Recommendation
Sterling Vintner's Collection Chardonnay
Ingredients
- 3 cups mung bean sprouts
- 6 green onions, sliced
- 2 Tbsp vegetable oil
- 3 large eggs, lightly beaten
- 3 cups shredded rotisserie chicken
- 2 (8.8-oz) pouches microwavable brown rice
- 2 (8-oz) jars pad Thai simmer sauce
- ¾ cup roasted, salted cocktail 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 beaten 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. Season with salt and pepper to taste. Sprinkle with nuts.
Side Dish Ingredients
- 1 (24.5-oz) pkg frozen vegetable egg rolls
Side Dish Instructions
- Heat egg rolls according to package directions for microwave.
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