“Fried” Rice and Chicken

Use leftovers from the Hawaiian Huli Huli Chicken to make this quick and easy weeknight meal

1 Tbsp vegetable oil
1 tsp garlic, minced (about 2 cloves)
1 C no-salt-added diced tomatoes, with juice drained
4 C assorted vegetables (or a 1-lb bag frozen mixed vegetables)
(Leftover Friendly)
2 C cooked brown rice (Leftover Friendly)
1 C cooked boneless, skinless chicken breast, diced (Leftover Friendly)
¼ C sauce from Hawaiian Huli Huli Chicken
1 Tbsp lite soy sauce
½ Tbsp sesame oil


1. Heat oil in a large wok or sauté pan.
2. Add garlic, and cook over medium heat until soft, but not browned, about 1 minute.
3. Add tomatoes, and continue to cook until they become slightly dry, about 5 minutes.
4. Add vegetables, and cook until heated through, about 3–5 minutes.
5. Add rice and chicken. Toss well, and cook until heated through, about 5–7 minutes.
6. Add soy sauce and sesame oil. Toss to incorporate, and serve.

Note: Substitute cooking spray for vegetable oil and save calories and fat.