One of my favorite ways to use extra rice or chicken leftovers is to make fried rice. It is easy, fast, and delicious. It freezes well, too, if you have leftovers of it, as well. We started with a Rachel Ray recipe and adjusted it to our tastes. You can really use any kind of meat, or no meat at all, any veggies, white or brown rices. It is all delicious.
Cooked rice, about 3-4 cups
3 T (or as needed) coconut oil
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh (or frozen as is usually our case) ginger, grated or minced
1/2#-1# chopped cooked chicken, pork, or tofu
1/2 c shredded carrots
1 small bell pepper, diced
1/2 c frozen peas
1/3 c chopped onion
OR you can replace those last veggies with what you have on hand. It changes for us all the time. I like to use the frozen mixed veggies when in a rush.
salt and pepper to taste
1 1/2 t 5 spice powder
1/3 c soy sauce or tamari
Heat a large frying pan or wok. Add 1 T oil and fry you eggs. Add the protein and your veggies and fry just until tender/crisp. Add rice. Lower heat and add soy sauce, pepper, salt, and 5 spice powder.
Stir to combine and heat through, then serve.