I love making leftovers into a great meal, and this one was no exception. Using the remainder of a meal of roast chicken, adding broccoli and a few other things in the fridge along with some colorful and tasty royal blend rice, this concoction was one for the books! I also used some fresh jicama instead of waterchestnuts - why? Because that's what I had and that's how I roll! From my cookbook and to yours! —vivisue
servings of cooked rice (I used royal blend)
sliced fresh mushrooms
jicama, rough chopped
carrots, thinly sliced
celery, rough chopped
scallions, thinly sliced
shredded cooked chicken
In This Recipe
Cook rice according to directions.
Heat oil on high in wok or large cast iron skillet. Add mushrooms first and allow for most of the water that forms to cook out. Then add remaining ingredients except for chicken. Stir constantly. When about done, broccoli should be a bright green and still be somewhat crunchy.
When vegetables are almost done, add chicken and cook until all ingredients are hot.