Wednesday, February 22, 2017

Back in the day we used to

cook fried rice every now and then...
It's a great way to use leftover rice and veggies [and meat too - ]
  I wanted to give it a go with some brown rice... 
And I just happened to have some left over from this meal -
SO EASY: Season chicken thighs with seasoned salt and cook in 350* oven for about an hour. Meanwhile, put two cups of brown rice in the instant pot with 2.5 cups of water + a chicken bouillon cube - set for 25 minutes - let it naturally release for ten minutes then stir and eat. Add in some frozen broccoli cooked on the stove top with some cheese on top and you have a meal! Yum.
But I really wanted to share the fried rice with you -  
I started with chopped carrots, a [small] sliced zucchini and yellow squash, and some frozen peppers and onions [a great thing to keep in the fridge.
I added, maybe a tablespoon of olive oil and cooked it all until tender.
Then I removed the veggies and added in some chopped [leftover] chicken to warm,
 along with the leftover rice... After it was good and hot I stirred in a beaten egg.
I kept stirring on high heat until the egg was cooked through. 
I stirred the warm chicken into the mixture as well.
Then I added the veggies back in - and a little sliced green onions on top.
Serve with a little soy sauce - 
 I'll just be honest and say that I ate every bite.
[Some for lunch and the rest for dinner 
while my sweetheart was out of town.] 
I love having all the chunky veggies in it!

1 comment:

Susan said...

Hi Judy, I like to make stir fried rice too with brown rice, chicken and veggies. We don't get snow in So. Cal except in the mountains but we did get to freezing last night. I had to cover my little lemon tree.