- About 2 cups chopped meat, vegetables and nuts (choose a delicious combination of leftovers)
- 2 cups leftover rice
- 3 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons chopped green onions
- Salt and pepper
- Heat wok over high heat and film bottom with oil. Add your leftovers and briefly stir-fry. Add rice and stir-fry to reheat, 5 minutes. Push rice up sides of wok and add eggs to center. Quickly stir to cook them, then incorporate into rice. Add soy sauce, sesame oil and green onions. Taste and adjust seasonings if needed.