Weight Watcher Points: 8

 

1/4 cup chopped fresh mushrooms

1 Tbsp canola oil

1 1/2 cups cold cooked long grain rice

3/4 cup cubed cooked chicken

2 Tbsp reduced-sodium soy sauce

1 egg, beaten

1 green onion, sliced

 

In a large skillet or wok, stir-fry mushrooms in oil until tender. Sitr in the rice, chicken and soy sauce. Cook over low heat for 10 minutes, stirring occasionally.

 

Add egg and onion; cook and stir for 1-2 minutes or until egg is set.

 

Yield: 2 servings