A quick and easy, reasonably low fat fried rice made with mandarin segments and macadamia nuts. Adapted from Rodale's "Terrific Chicken: 100 Great Meals in Minutes".
- 1 cup basmati rice, cooked
- 2 tablespoons olive oil
- 2 large eggs, lightly beaten
- 2 garlic cloves, finely chopped
- 3 cups cooked chicken, cubed
- 2 mandarin oranges, peeled and broken into segments
- 3 green onions, thinly sliced
- 1⁄2 cup macadamia nuts, salted, dry-roasted, coarsely chopped
- 2 tablespoons reduced sodium soy sauce
- fresh ground black pepper, to taste
- Cook rice according to the packet directions and keep warm.
- Heat 1 tablespoon of the oil in a wok or a large sauté pan over a medium-high heat.
- Add the eggs and stir-fry for 3 minutes, or until the eggs have set. Transfer to a small dish and keep warm.
- Add the remaining 1 tablespoon of oil to the wok or sauté pan, and add the chicken, mandarin segments, green onions, macadamia nuts, soy sauce and rice.
- Stir-fry for 4 minutes, stirring, or until mixed well and heated through.
- Add the eggs to the wok or sauté pan.
- Season to taste with freshly ground black pepper.
- Stir fry for 1 further minute.
- Serve over cooked basmati rice with your favourite salad.