Love your leftovers

This is a recipe I came up with that makes for a very quick and easy meal (like breakfast) since the prep is done during another meal.  The cool thing about this recipe is that it can all be leftovers – if you save out a just a tiny bit of these things while making dinner the night before then you can just throw them all together and “Bam!” breakfast is served…

Renunuing at it’s finest

• 1 tablespoon of olive oil
• 1 tablespoon of sesame oil
• 2 tablespoons of fresh carrot – chopped into small 1/4″ cubes
• 1 teaspoon of fresh onion – chopped into small 1/4″ cubes
• 1 egg
• 3 tablespoons of leftover cooked chicken
• 2 tablespoons of frozen peas (staight from the freezer)
• 2 cups leftover cooked rice

.Heat the oil in a large skillet (on medium-high)
.Take a carrot and chop it up real small (1/4 ” cubes) – or save some that you chopped from a stir fry the night before
.Put it in the skillet with the hot oils (it should spatter a bit)
.Optionally add a LITTLE onion also chopped into 1/4″ cubes (don’t overpower things with too much)
.Saute till soft
.Break an egg into that mixture – and fry it up till cooked – but not overcooked
.Then put in leftovers – you just need a little of each (like a 1/4 serving)
 – chicken (cut into 1/2″ cubes)
 – rice (1 or 2 cups of leftovers)
 – frozen peas (straight out of the bag from the freezer)
.Stir it all together – and cook till the chicken and peas are heated through
.Add salt and pepper (lemon pepper if you’ve got it)
.Toss it all together and throw it on a plate

Optionally you can add other fresh veggies that are on hand (Chopped Small)
 – broccoli ends (the parts that are too hard for serving with the florets – peel off the outer tough edges)
 – string beans
 – kale (just one leaf plucked straight from the garden)
 – celery
 – fresh herbs
 – potatoes instead of rice
 – a squirt of fresh lemon juice

The trick is to chop everything up really small – and put in tiny amounts
The perfect way to Renunu your leftovers!