After my first child was born, I needed meals that were satisfying and fast. This fried rice was a great discovery, and it's now part of our routine dinner rotation.
—Alicia Gower, Auburn, NY
Takes: 30 min. • Makes: 6 servings
1 pkg. (12 oz.) frozen mixed vegetables
2 Tbsp. olive oil, divided
2 large eggs, lightly beaten
4 Tbsp. sesame oil, divided
3 pkg. (8.8 oz. each) ready-to-serve garden vegetable rice
1 rotisserie chicken, skin removed, shredded
1/4 tsp. salt
1/4 tsp. pepper
1. Prepare the frozen vegetables according to package directions. In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Pour in eggs; cook and stir until the eggs are thickened and no liquid egg remains. Remove from pan.
2. In the same skillet, heat 2 Tbsp. sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes.
3. Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.
11/2 cups: 548 cal., 25 g fat (5 g sat. fat), 163 mg chol., 934 mg sod., 43 g carb. (3 g sugars, 3 g fiber), 38 g pro.