Hands down, our favorite way to eat chicken-stock rice is to combine it with the leftover chicken to make chicken fried rice. It’s delicious, nutritious, and, since it’s made with both chicken and eggs, the best recipe for a family involved in the 4-H poultry project.

Fried rice is a lot like hotdish – the possible variations are limited only by your imagination and, I suppose, your palate. Sauté any other veggies you like and add to the dish: a small onion, spinach, bell peppers, cabbage – just be sure they’re nely diced. Throw in some leftover roasted broccoli or cauliower. Switch out the chicken for pork or beef roast – or use a combination of meats. Any way you make it, it’s amazing.

Chicken fried rice

6 tablespoons butter, divided

6 eggs

3 cups cold cooked rice*

3 cups diced, cooked chicken

12 oz bag of frozen peas and carrots

1 teaspoon minced garlic (1 clove)

2 tablespoons dried chives or green onions**

2 tablespoons soy sauce or Bragg’s liquid aminos

Salt

*I use short grain brown rice, cooked in chicken stock, then refrigerated overnight. The rice must be cold.

**You can use 2-3 fresh green onions if you have them. In a pinch, 1/2 teaspoon onion powder will work, too.

Preheat oven to 175 or 200 degrees — the lowest your oven will go. Set a large cake or roasting pan in oven. Cook frozen vegetables in microwave safe bowl for 2 minutes — they just need to be thawed, not hot.

Melt 2 tablespoons butter in large skillet over medium-low heat. Once butter is sizzling, crack eggs into skillet, sprinkle with salt, and stir until well scrambled. You want them to be little egg bits, not uffy breakfast-style scrambled eggs. Transfer scrambled eggs to roasting pan and set pan in oven.

Return skillet to burner, add 2 tablespoons butter, and increase heat to medium. Once butter is starting to brown, add rice to skillet and cook, stirring occasionally until rice is hot and some of the rice has browned. Transfer hot rice to roasting pan, toss with eggs, and return pan to oven.

Place skillet back on heat and add remaining 2 tablespoons butter. Once butter is melted, add diced chicken, veggies and garlic. Cook and stir until heated through. Transfer veggies and chicken to roasting pan and toss with eggs and rice. Add chives and soy sauce to mixture and toss again. Serve immediately with additional soy sauce, if desired.

Sadie and her husband, Glen, milk 100 cows near Melrose, Minnesota. They have three children – Dan, Monika, and Daphne. Sadie also writes a blog at www. dairygoodlife.com. She can be reached at sadiefrericks@gmail.com

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