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Leftover Fried Rice 

7/3/2015

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I've got a bowl of leftover rice in my fridge accompanied with couple of left over chicken breasts from a previous dinner.  Decisions, decisions!  Do I wrap it up, leave it, in hopes someone will pair the two for snack or lunch? More than likely that plain rice will account for nothing when it comes to one of my boys opening up the icebox in hopes of a quick easy fix.

Instead, I scoured through my recipe files and came up with the following.  I always have some bottles of Chinese accompaniments in my cupboard as they are cheap and a quick fix to leftovers.  Best place to buy such items is at an authentic Chinese market.  There you'll find tons of delightful bottles well below market value.

Marinade for Cooked Chicken
1 tablespoon soy sauce
½ tablespoon rice wine

Cut chicken into bite size pieces and toss with above ingredients

Ingredients
2 cups leftover cooked rice
2 eggs lightly beaten with ¼ teaspoon soy sauce
1 teaspoon garlic, minced
1 ½ tsp fresh ginger, minced or grated
1 medium onion, chopped
1 cup frozen peas and carrots, thawed and drained
1 cup cooked broccoli
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
2 tablespoons oil


Heat up a wok or non-stick skillet. Add 1 tablespoon oil and eggs. Swirl to coat the bottom of the pan and cook until no longer runny. Remove this "egg pancake" and cut into bite-size pieces. Alternatively, you can just scramble the eggs and separate into bite-size sections.

Add 1 tablespoon oil to hot wok. Add the ginger, garlic and onion and stir-fry for about 1-3 seconds to release the aromatics.

Add the chicken and stir-fry for about 1 minute.

Add the carrots, peas, broccoli, and rice and stir-fry for about 1 minute.

Add soy sauce, vinegar and egg.  Cook 1 minute longer.


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    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

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    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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