This one-pot meal is a tasty way to reuse leftover chicken and roasted vegetables. It comes from my friend, food writer and mother of four Amy James. She gave me a week of recipes that you can make with uneaten portions of these three dishes – Pan Roasted Chicken, Lemon Herb Potatoes, and Oven-Roasted Farmers’ Market Vegetables. Other dishes you can prepare are Rosemary, Feta and Potato Grilled Pizza, Chicken and Black Bean Burrito Bowl and a Cobb Salad.
For more of Amy’s recipes visit her blog www.OurEverydayDinners.com.
- Category: Entree
- 2 teaspoons canola oil, divided
- 2 cooked chicken breasts, cut into bite size pieces
- 3 garlic cloves, minced
- 1 bunch green onions, white and green parts chopped
- 2 teaspoons grated fresh ginger
- leftover roasted vegetables
- 2 cups cooked rice
- 3 tablespoons soy sauce
- 2 eggs
- salt and pepper to taste
- sriracha sauce
- green onions for garnish
- Heat one teaspoon canola oil in a wok or nonstick pan over high heat.
- Add the chicken and heat it through on both sides, about 2 minutes. Remove the chicken from the pan, add a teaspoon more of oil if necessary. Add onions, garlic, ginger, and veggies to pan. Stir constantly to keep the garlic from burning, and cook until vegetables are warmed through about 2 – 3 minutes.
- Add the rice, soy sauce, cooked chicken and stir.
- Make a well in the center of the pan and add the eggs.
- Let them sit until they start to cook, then toss it all together for about a minute.
- Serve with the green onions and Sriracha sauce.