Excellent use for both leftover rice AND leftover chicken! Plus, it comes together fast as lightning--perfect for a weeknight meal.
1 small carrot, finely chopped
1 celery rib, chopped
3 tbsp canola oil
4 cups cold cooked instant rice
3 eggs, lightly beaten
2 cups cubed cooked chicken
1/4 cup chopped green onions
2 tbsp reduced-sodium soy sauce
1/4 tsp pepper
In a large wok (or skillet), stir-fry the carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through.
Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.
Image: Wikimedia Commons