"Leftover-Makeover" Curry Chicken Fried Rice

I love taking leftovers and creating a new meal from them. One of my favorite left over makeovers is fried rice. I always have the ingredients on hand in my freezer and pantry so it’s a very easy go to dish for a last minute meal. I had Chinese white rice in the fridge and leftover teriyaki chicken in my freezer ( I made teriyaki marinated chicken cutlets for dinner a few weeks ago and diced up the left overs and froze them). This is a very simple recipe because you really don’t have to measure anything. Just dump in what you like and season to taste. Any chicken would work as well. I have used leftover roasted chicken many times and it’s delish.


Ingredients:

1 1/2 pints left over Chinese take-out white rice
1 Cup frozen peas, corn, red peppers, edamame
1 C. Frozen Broccoli
1 T. curry powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. red chili flake
1/3 C. soy sauce
1 egg
1 C. left over cooked chicken, diced

Preparation:

Coat the bottom of a large sauté pan with oil and set on medium heat. Add frozen vegetables and sauté for 2 minutes. Add white rice and continue to stir until heated through. Add curry, garlic, onion powder, red pepper flake and soy sauce and stir through. Next, make a well in the middle of the rice. Crack an egg into the well. Scramble egg, then mix into the rice. Add the cooked diced chicken and heat through.

Spring Pasta - Shells with Broccoli, Edamame and Pesto

Pesto has become a new favorite in my house.  I find I use it constantly for the kids.  They LOVE Pesto Pizza and Pesto Cheesy Garlic Bread but for some reason I haven't made Pesto pasta.  This one I whipped up in just minutes for a quick dinner using prepared pesto that I bought at the market.  When I have more time I'll make my own and of course post that recipe too!

My kids absolutely loved this dish.  It's a great side dish or a main dish served with garlic bread.  Use the prepared pesto for an easy, super quick dinner during the week.  This would also be delicious served cold for a BBQ side dish.

Ingredients:

1/2 lb. pasta (any shape you like)

1/2 cup prepared Pesto

1/2 cup grated parmesan cheese

1 teaspoon chopped garlic

2 cups raw broccoli florets, cut small

1/2 cup frozen, shelled edamame

Preparation:

Cook pasta until a dente and drain.  Stir in pesto and parmesan cheese and mix until pasta is well coated.  In a med skillet on the stove heat 1 tablespoon olive oil, add garlic and cook on med heat for about a minute stirring so it won't burn.  Add broccoli florets and sauté garlic for about 2 minutes.  Stir in frozen edamame and cook for another minute until edamame is heated through.  Pour hot broccoli and edamame over the pesto pasta and stir in.  Serve immediately.

Sesame Noodles

You know how I love quick and easy recipes that travel well.....here is another one. 

Ingredients:

1 lb thin spaghetti
4 tablespoons soy sauce
3 tablespoons sugar
3 tablespoons toasted sesame oil
1 bunch scallions, chopped
1/2 cup edamame, cooked and shelled
1 Tablespoon white sesame seeds (optional)
1 Tablespoon black sesame seeds (optional)

Preparation:

Cook spaghetti according to package directions, drain and set aside.  Combine, soy sauce, sugar and sesame oil in a large bowl and whisk until completely combined.  Add hot pasta into soy sauce mixture and toss until coated evenly.  Add in scallions, edamame and sesame seeds, Toss.  Refrigerate to allow flavors to meld together.  Serve, cold or room temperature (I prefer room temperature)

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