This is the perfect recipe to use leftover rice and leftover chicken. Or leave out the chicken and make this for meatless Monday, you can even make this a side – it’s a versatile and tasty dish!
1 c cooked rice *
1 1/2 c chopped vegetables
1 shallot, chopped
1 clove garlic, minced
1 T olive oil
1 t fish sauce
1 t low sodium soy sauce
1 T fresh cilantro or 1/2 inch cilantro paste
1/2 t ground pepper
pinch of ground ginger
1 t coconut sugar
pinch of red pepper flakes
1/2 c InstaBroth
2 eggs, beaten
1 chicken breast, cooked and cubed (optional)**
* Rice takes about 20-25 minutes to cook, which makes the timing pretty perfect. Set up the rice and let it simmer, while you do everything else.
** This is the perfect place for leftover frozen chicken. Whenever you cook chicken, add an extra breast or two. Double baggie them, label them and freeze them. Defrost slightly before adding to pan.
Use a variety of vegetables with good crunch factor that you know your family likes. Excellent choices include: carrots, red peppers, green beans, snap peas and radishes. Add olive oil to large pan over medium heat. Add shallots and garlic, cook for 30 seconds stirring frequently. Add remaining vegetables, cook for 3-4 minutes, stirring frequently. Add fish sauce, soy sauce, cilantro, pepper, ginger, coconut sugar and red pepper flakes. Stirring frequently, cook 2-3 minutes longer. Add InstaBroth, bring to boil, reduce to simmer. Allow to simmer for about 15 minutes, stirring occasionally.
While that is simmering, grease a small saute/omelet pan. Heat to low. Add beaten eggs, help eggs to spread, making a big egg pancake. Cook for 1-2 minutes, flip and cook other side for 1 minute. Remove to cutting board and cut into small dice.
Add rice to simmering vegetables, stir to evenly coat rice with sauce. Add egg to vegetables.