Leftovers and lunch

This month isn't really about saving money, for that would imply we have some to save; it's really about not spending money we don't have. So, with our hands on our empty wallets, we pledged to try our best to not let a single lettuce leaf or slice of bread go bad. That means most of our lunches will have to be the previous night's dinner. Unfortunately, though, last night's dinner was Chelsea's chicken kebabs, a dish that almost never makes it to our Tupperware. Indeed, we were left with nothing more than a serving or so of rice and a half breast of chicken. Still travel-weary and uncreative (not to mention dismayed by the Penguins' poor showing at the Winter Classic), I decided to make chicken fried rice.



I chopped up an onion and some ginger (two of our produce basket's staples) and then two carrots. Then I cut the chicken breast into pieces, sauteed those with peanut oil in our non-stick skillet, then added the vegetables. Once those looked cooked, I added the rice. After the rice started to brown a bit, I added three slightly beaten eggs to the pan, scrambled them, and then topped it all off with a dash or two of soy sauce. Filling, but not cloying, as it so often is when the chef uses too much soy sauce--it wasn't bad. Most importantly, though, we have no leftovers left over.