Quick and easy dish made with left over chicken. Actually, I started making this dish with ground beef. The kids were so busy in sports that I found it helpful to cook ground beef and freeze it in 1# portions that were easy to cook with after a ball game (i.e. stir fry, sloppy Joe's or tacos). These days, their more mature palate prefers chicken ;-)
1. Saute onion, carrots and garlic in wok with oil (possibly add part sesame oil).
2. Once onion are translucent, push vegetable to the side and fry and scramble 2 eggs right in the wok. Make sure that you have enough oil and that your wok or pan is somewhat hot.
3. I usually add in the cooked 1/2 pound of chucked chicken ($2) at this time and let it get nice and warm.
4. Then add in cooked rice ($1) and warm broccoli ($2). I usually making boiling bag rice which takes 10 min in the microwave and heat up a bag of frozen broccoli in the microwave as well.
5. Once all the ingredients come together, add soy sauce, ginger powder (or real ginger of course), salt and pepper.
I usually like to top it with black sesame seeds and serve with chop stick just for fun. This meal is super quick and I can have it done in 15 min with a little left over meat. Sometimes I even use 2 types of meat like 1 left over pork chop and 1 left over chicken breast. Gives it extra favor and nobody realizes that they are eating 2 days worth of left overs ;-)
It's Oishii (good tasting)
As a nutritionist, I should mention that I could have used brown rice and I particularly love anytime I can cook with broccoli. I really don't use much oil in this dish because I use a non-stick wok. Sesame seeds are not only decorative but add calcium to this dish.
