This recipe can be made with or without leftovers. It is an easy and fast way to turn leftover poultry, vegetables, and rice into a new meal.
2 teaspoons vegetable oil
½ pound boneless, skinless chicken breast, cut into ¼-inch slices
¼ cup sliced green onions
2 cloves garlic, minced
3 cups mixed vegetables (such as sliced carrots, broccoli florets, bell pepper strips, pea pods, and/or sliced cabbage)
4 eggs
2 tablespoons water
2 cups cooked brown rice, warm
â…“ cup chopped fresh basil or cilantro (optional)
¼ cup prepared orange ginger or classic stir-fry sauce
Variations:
To use up leftovers from a previous meal use cooked chicken or turkey in place of the raw chicken breast and use whatever cooked vegetables you have on hand.
For Vegetable and Egg Unfried Brown Rice simply delete the chicken and proceed with the rest of the recipe.
Recipe and photo courtesy of the Egg Nutrition Center.