Chicken and Broccoli Fried Rice

I use this recipe as a great "leftovers" dish. It is a great way to eat leftover rice and can include just about any veggies you have on hand. I've used broccoli, mushrooms, green beans, onions, green onions, garlic, peas, peapods, bell peppers, and more.

Ingredients:

• 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

Directions:

1. 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.)
2. Stir fry the broccoli for 2 to 3 minutes (or longer if you like your broccoli softer). 
3. Add mushrooms and cook another 2 minutes, then remove all the veggies from pan.
4. Stir fry chicken (if not already cooked; otherwise just briefly warm it). Set aside.
5. Heat 1 to 2 tbsp butter in pan. When hot, add the rice. Stir fry the rice until nicely browned.
6. 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.
7. Mix in all the "set aside" ingredients. Add green onions on top.
8. Serve hot!

If you like a stronger flavor, you can use fish or oyster sauce as well.