Time and time again, I throw away leftovers because no one in my house seems to be willing to eat them.  It’s such a waste of money, not to mention time.

So, lately I’ve been looking for recipes that I can incorporate leftovers, and I’ve found one.  The next time you have a couple of pieces of chicken left over from dinner, don’t just throw them into the trash or the disposal. Instead, keep them handy and put them to use.  Also, don’t limit this recipe to just chicken.  Did you make some great pork chops last night?  Those would work great too.

Another trick to eating leftovers is to not stash them in the fridge where they die a slow and stinky death. Go ahead and freeze them. That way you can pull them out in a couple of weeks and your family won’t even know they’re eating leftovers!

For more great recipes and weekly menus and tips, check out the No More ‘To Go’ website.


Total Time: 20 minutes        Servings: 4-6


  • 4 cups cooked rice (cooled)
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Canola oil
  • 1 carrots, chopped fine
  • 1/4 cup frozen peas
  • 1/4 cup green onions
  • 1/4 cup soy sauce
  • 1-1/2 cups cooked chicken, torn (use your leftovers) 


  1. Beat eggs with salt and pepper
  2. Cook eggs until scrambled but moist
  3. Remove the eggs
  4. Add 2 T canola oil
  5. Sauté onion and carrot until carrot is tender
  6. Add rice, peas, soy, and chicken
  7. Fry for a few minutes until combined
  8. Add egg and mix through