Ingredients
1/4 cup chopped fresh mushrooms1 tablespoon canola oil1-1/2 cups cold cooked long grain rice3/4 cup cubed cooked chicken2 tablespoons reduced-sodium soy sauce1 egg, lightly beaten1 green onion, sliced
Preparation
In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 8-10 minutes, stirring occasionally.
Add egg and onion; cook and stir for 1-2 minutes or until egg is set.
