Creative leftovers plus another vacation dish – 8/24/17

After three long days on the road home, we were in no mood to cook so we bought one of those roasted chickens from the grocery store.  Today we have a leftover breast and some asparagus from yesterday’s pasta.  With these and some refrigerator and pantry staples we make Chicken Fried Rice.

Note: substitute marinated tofu for a vegetarian version

Vegetables and rice ready to go

I prepare my “leftover” rice by cooking it in the morning and then refrigeratoring it or you could cook a bunch up on the weekend or use leftovers from Chinese take-out.

John dices the chicken breast and marinates it in soy, ginger, and a few drops of sesame oil. He also makes an omelet. Cook the vegetables in a little vegetables oil and then add the rice and chicken. Season with soy sauce and sesame oil and heat through. Top with toasted sesame seeds and green onion.

Chicken Fried Rice

Vacation tip!

When trying to find smaller portions and more interesting food, look no further than the appetizer or first course on the menu. These scallops were an appetizer in Idaho Falls, ID.

Scallops, greens, and a balsamic reduction

This entry was posted in Dining out, Eggs, Healthy tips, leftovers, Poultry, rice, Vegetables, Vegetarian and tagged , , , , , , , , , , , . Bookmark the permalink.

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