30 min
4
Servings
Ingredients
3
Tbsp
canola oil
1
large onion
(thinly sliced)
1
large zucchini
(cut into half moons)
3
cup
leftover, cooked rice
(preferrably brown; at room temperature)
1
lb
cooked steak or chicken
1
tsp
garlic salt
fresh ground black pepper
1
bunch
fresh spinach
(or 8 oz. of packaged baby spinach; roughly chopped)
1
cup
fresh mint leaves
2
Hawaiian chili peppers
(seeds removed; cut into long strips)
Prep Time:
30 min
Total Time:
30 min
Instructions
In a large skillet, heat the oil over medium high heat. Cook the onion for about 3 to 4 minutes, add the zucchini and cook for another 2 minutes. Add the rice, steak or chicken and heat through. Season with garlic salt and pepper. Remove from the heat and stir in the fresh spinach, mint and chili pepper strips.
Recipe brought to you by:
Find more Quick & ‘Ono bites under these categories:
Source:
Chef Michi Watarai
