- 2 to 3 cups leftover, cooked rice
- 2 to 3 tbsp butter (or margarine)
- 1/2 to 1 cup chicken, diced (leftover chicken roast works, too)
- 2 eggs, beaten
- 1 cup mushrooms, sliced
- 2 spring onions, chopped
- 1 cup broccoli, chopped
- 2 to 3 tablespoon soy sauce (about 1 tbsp per cup of rice)
- 1/4 cup hot water
- Salt and Pepper to taste
- Heat 1tbsp wok or large fry pan. Scramble the egg in heated butter. Remove from pan and set aside.(I use one bowl that I put all the "set aside" ingredients into, just adding one on top of the other.)
- Stir fry the broccoli for 2 to 3 minutes (or longer if you like your broccoli softer).
- Add mushrooms and cook another 2 minutes, then remove all the veggies from pan.
- Stir fry chicken (if not already cooked; otherwise just briefly warm it). Set aside.
- Heat 1 to 2 tbsp butter in pan. When hot, add the rice. Stir fry the rice until nicely browned.
- Mix soy sauce and hot water. Add to rice. (If you are using freshly made rice, instead of harder, left-over rice, decrease water to about 1 to 2 tbsp). Simmer for a few minutes until moisture is mostly absorbed by the rice.
- Mix in all the "set aside" ingredients. Add green onions on top.
- Serve hot!
If you like a stronger flavor, you can use fish or oyster sauce as well.