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.
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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