Two dishes I have now mastered*: chicken noodle soup and fried rice.
So simple to prepare using leftovers and whatever vegetables are in the house. I make both at least once a week...They are crazy easy. The boys love them.
Leftover whole chicken bones and meat (cut the meat off the bones and set aside in fridge)
One large onion cut in half
Two stalks of celery trimmed (keep them long, you don't want to chop them)
Two large carrots, peeled and chopped into chunks
Salt to taste
Bring chicken bone, onion, celery, carrots, salt and enough water to cover it all, to a boil.
Reduce heat, simmer all afternoon (4-5 hours)
Remove bones, celery, onion from broth (leave carrots)
Bring to a boil
After noodles are cooked, reduce heat, toss in the leftover chicken
Add any extra veggie you would like in the soup. I added chinese cabbage to this soup...last time I added fresh corn.
1 or 2 eggs
Leftover meat or seafood
Soy sauce or oyster sauce as desired
Add oil to pan, med-high heat
Fry and scramble egg, then set aside in a dish
Heat veggies in pan, then set aside with the egg
Add more oil, dump the rice in, stir fry to remove the clumps
Add leftovers, veggies and egg back to the pan
Add soy sauce or oyster sauce ...a few splashes of soy sauce will do an entire pan
ps. Soy sauce and oyster sauce BOTH have sugar listed in the top three ingredients, so I am cutting them out.