Publisher Photo
Publisher Photo
In Maplecrest, New York, Kathy Hoyt relies on a fried rice mix to start this speedy skillet supper. It makes the most of leftover cooked chicken and a can of crunchy water chestnuts.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (6.2 ounces) fried rice mix
  • 2 cups cubed cooked chicken
  • 1-1/2 cups cooked broccoli florets
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

Cook rice according to package directions. Stir in the chicken, broccoli and water chestnuts; heat through. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken Fried Rice in Quick Cooking January/February 2001, p17

  • 1 package (6.2 ounces) fried rice mix
  • 2 cups cubed cooked chicken
  • 1-1/2 cups cooked broccoli florets
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup (4 ounces) shredded mozzarella cheese
  1. Cook rice according to package directions. Stir in the chicken, broccoli and water chestnuts; heat through. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken Fried Rice in Quick Cooking January/February 2001, p17

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