We love to order Chinese! This Friday, Andy had a guys' night out, so my friend Leigh Anne and her daughter came over to hang with me and my kiddos. We had a smasing time catching up and our children played nicely the whole night! We ordered Chinese delivery for dinner. I have found that when I order Chinese, I am always really hungry, so I order around two times as much as we really need. This incidence was no exception. We had enough Chinese for 2 meals plus some. This is great news for What's for Leftovers readers. Leftover Chinese, warmed up is adequate at best, but leftover Chinese re-worked is like a whole new, delicious meal. My family loves it everytime! This is a loosey goosey recipe as my mother would say. Meaning, everybody's leftover Chinese will be a little bit different, as will be your quantities, but if you follow the general guidelines, it will turn out great every time!
Chinese Take-Out Fried Rice
Ingredients:
*Olive Oil
*Frozen Vegetables- Use 1/2 of a Bag to a Full Bag of Peas or Peas and Carrots
*1/2 Yellow Onion
*Meat- I had 1 and 1/2 Cups of 2 different kinds of Chicken
*Rice- I had 3 Cups of Fried. It doesn't matter if it's Fried or White
*Any juices left at the bottom of your take-out boxes
*1/2 Cup Apple Juice
*1/8 Cup BBQ Sauce
*3 Packets Soy Sauce
*3 Packets Sweet n' Sour Sauce
* 1 Jumbo Egg or 2 Medium Eggs
1. Pour a thin layer of oil in a large frying pan. Chop up Onion and Meat into bite-sized pieces.
2. Heat oil. When oil is hot, put onion and frozen veggies in frying pan.
3. After 5 minutes, add meat, rice, juice left on the bottom of container and apple juice. If you do not have any juice left on the bottom of the containers, add 1 cup of apple juice instead of 1/2 cup. It's important for your rice to stay moist so it won't burn on the bottom of your frying pan.
4. Add BBQ Sauce, Soy Sauce, and Sweet n' Sour Sauce. Mix all together. Continue Cooking until everything is hot and onions are cooked. Make sure your rice stays moist. If is starts to dry out, add a little bit more apple juice or honey.
5. After everything is cooked, make a well in the middle of your pan. Crack your eggs into the well and scramble them. Cook them completely, then mix in with your rice. Enjoy, Chinese- part 2 with your family. They'll never even know it's leftover!
Who would have thought? This is what I asked myself when our ham and chicken kabobs turned out absolutely delicious tonight! I love ham, but I've never bar-b-qued it. However, we have a lot of ham. A couple of weeks ago, hams were on sale at our local grocery store and I bought a huge one! It was so big that I cut it in half and froze half of it. Earlier today, I took out some chicken to cook tonight, but my thighs didn't thaw out, only the two boneless breasts did. Needless to say, when I went to make these Asian Kabobs for dinner tonight, I had to improvise. Lucky for us and all our What's for Leftovers' readers, they turned out to be some of the best kabobs I have ever made! Feel free to use whatever veggies you have on hand. I used our last turnip, which actually turned out to be really good as a kabob veggie. I hope you can get out and enjoy the nice Spring weather and bbq these kabobs some time soon!
Asian Kabobs
Ingredients for the Kabobs:
1/2 Large Red Onion
1 Medium Yellow Onion
2 Green Peppers
2 Colored Peppers (I used red and yellow)
1 Turnip
2 Boneless, Skinless Chicken Breasts, Cut into Chunks
15 Large Chunks of Ham
1. Soak your kabob sticks in water so they won't catch on fire on the bbq pit.
2. Cut up vegetables and meat into large chunks.
3. Load up six kabobs sticks with the vegetables. Load up four more with the meat, rotating ham and chicken.
Ingredients for the Sauce:
1 Cup Red Sweet n' Sour Sauce
1 Cup BBQ Sauce
1/4 Cup Honey
1/4 Cup Soy Sauce
1 TBSP Minced, Refrigerated Garlic
1. Mix all ingredients together and divide into two bowls.
2. Baste both sides of veggies kabobs with sauce in one bowl. If there is sauce left, pour over veggies. Then baste both sides of meat kabobs with sauce in the other bowl. If there is sauce left, pour over meat.
3. Cook kabobs on bbq grill over medium-low heat. Make sure chicken is finished cooking before removing from heat.
