Recipe from the kitchen of Christina Shepard The Poe Collection A Culinary Heritage
2 Tbsp. green onions, chopped
3 Tbsp. vegetable oil
3 c. cooked rice
1 c. leftover meat, cooked and sliced
1 to 2 Tbsp. soy sauce
Sauté the green onions in the vegetable oil until wilted. Add the cooked rice and meat.
Cook for about 5 minutes.
Beat the egg with the soy sauce, then add to the rice mixture. Cook until the egg is completely cooked.
Recipe Note: I like this recipe with leftover chicken, but it is just as good with steak, pork, or even shredded turkey. I also like to add mushrooms and celery.
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