Shelly's Recipe

CROWDED RICE

Category: Rice/Risotto

1 leek, thinly sliced
1 head broccoli or 1 bunch broccoli rabe, sliced
2 carrots sliced into 1/8 inch rounds
1/2 yellow onion, diced
3 eggs, beaten
1/2 cup soy sauce
1/2 cup water
4-5 cups cooked day-old rice
2 boneless, skinless chicken breasts, chopped into 1/2 inch pieces
1/2 cup frozen peas
1/2 cup frozen shelled edamame (soy beans)
4 cloves garlic, chopped
1 tablespoon vegetable oil

Heat oil over medium high heat in a large pan until it begins to shimmer. Add garlic and cook for 1 minute, stirring constantly. Add chicken and saute until cooked through, about 4-5 minutes. Transfer to a plate.

In the same pan, add onion, broccoli and carrots. Saute for 3-4 minutes until tender. Add edamame and peas and cook an additional 1-2 minutes. Transfer vegetables to a plate.

Add leeks to the pan and pour in eggs. Cook, stirring constantly, for 1-2 minutes or until eggs are lightly browned. Add chicken, vegetables and rice. Turn heat to high and cook for 3-4 minutes stirring constantly until rice is slightly crisped. Mix soy sauce with water and stir into rice mixture. Cook just until liquid is absorbed. Season with salt and pepper to taste. Serves 6-8.