1 cup leftover meats – pork, chicken, beef, seafood
3-4 cloves minced garlic
1/2 onion finely diced
3-4 tablespoons vegetable oil
1 cup chopped vegetables (fresh or frozen)
salt & pepper to taste
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1-2 tablespoons light or dark soy sauce
1-2 cups prepared rice, cold (or day old)
Add garlic and onions & stir.
Add leftover meats of your choice, chopped up in bite sized pieces.
Stir fry meats until you get them a bit crispy.
Push the meats aside and crack eggs into the pan.
Scramble the eggs into the pan until cooked.
Add cold rice over the eggs & meat into the pan, making sure to crumble it in your fingers. (Dumping a large chunk of rice is not going to work here. You need to crumble it so it separates nicely).
Add salt, pepper, onion & garlic powders and soy sauce; toss.
Allow the rice to heat up and absorb the spices and soy sauce, tossing to help it along.
Add the fresh or frozen veggies and toss into the rice.
Continue cooking it all on high heat until rice is heated through and veggies are cooked.
I used leftover grilled chicken and some frozen veggies for lunch and served this with some homemade eggrolls – which I’ll be dedicating a whole post to in a couple of week. I’m teaching an eggroll class so I’ll save the details and recipes on making eggrolls then!
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