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What to do with all those leftovers…

April 15, 2014

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Once a week I cook a huge pot of brown rice.  Once, maybe three times a week we have chicken.  And once again a week we hit the market for veggies.  So here is a quick meal and a really yummy treat.  Here’s how you handle a midweek crisis,  cut back on takeouts, high sodium and still have a great meal.  Pull out the EVOO or your seasoned oil (mentioned in an earlier blog), fish sauce, peppers (bell and jalapeno), water chestnuts, mushrooms, leftover chicken, brown rice, fresh ginger and a heavy pot or pan.  Here is another place where I use my seasoning mix but you can toss in your favorites here.

Cut up the veggies and chestnuts while the pot and oil are heating.  Toss in the veggies and some seasoning mix into the heated oil.  We are going to allow the veggies to cook to a soft yet crunchy consistency.  When done with the right amount of heat and oil this can happen.  At this point is when I add in the seasonings and the rice.  Stir until all of the ingredients are well mixed.

Add a little broth or water if additional liquid is needed.  Here is a meal where you can use any meat or meat substitute you like.  Also, G-O-C can be used in the recipe.  Soy sauce came be used in place of the fish sauce.  Nothing here is etched in stone.  When adding the fish sauce a little goes a long way so be sure to pull out a spoon, preferably a teaspoon for measuring.  Make sure to taste before adding more of the sauce.  It is strong in smell as well as taste.

This is such a quick and easy recipe I made it twice in one week. The second time it was done using veggies only.  Either way this is a really tasty stand alone meal but it can be served with steamed broccoli or a fresh salad.

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