2 Scallions finely chopped, including the green stems
2 Carrots grated
3 Cups of Chinese or Nappa Cabbage or any type you can find, finely sliced.
1 1/2 Cup of minced chicken dish – or whatever you have left over
2 Cups of Jasmine rice left from the day before
2 Tablespoon Soya Sauce
1 Tablespoon Sesame Oil.
In a very hot wok, heat the oil and saute the green onions for a minute or so. Add the cabbage and carrots and cook for a few more minutes.
Add the leftover dish and also saute for about 2 minutes, until heated through. Add the rice and soya sauce and saute until all well mixed and incorporated.
Add the Sesame oil and serve immediately.
TIP DU JOUR – Do not cook sesame oil, as it looses its flavour during cooking.