This is the most wonderful way to use up all kinds of vegetables and meats teetering on the edge of the trash can.
I made this when I was house sitting a couple of weeks ago. My friends had left me with two roasted chicken thighs and about 3/4 of a cooked bone-in ham. I can't say that I'm a ham fan...all that fat. While I was pondering what to do with all that meat, I made up a big pot of rice medley to go with all the corn chowder I brought home from work.
The next day I came up with this as I contemplated an enormous skillet and the behemouth firehouse stove. I sauteed up some onions, garlic and celery, then tossed in some left-over, chopped up, green beans. I tossed in the shredded chicken and diced ham and cooked that until crispy. I added the cooked rice along with some dried herbs: tarragon and oregano, then tossed that around until everything was hot. I made a well in the middle of the pan and mixed in 3 eggs into which I'd stirred in some fresh thyme and ground black pepper. Once the eggs start to set, then I mixed it all into the rice with a good splash of soy sauce. I turned off the heat and added some slivered scallions.
This was lunch and breakfast for the next two days.
No comments:
Post a Comment