1 cup of long grain enriched rice
2 cups of warm chicken stock
2 cloves of garlic chopped
1/2 chopped onion
1 teaspoon of salt
thin sliced leftover meat
chopped blanched veggies, or for hard veggies as a carrot i shred it and mix it in raw.
1 can of corn
1 seeded and chopped tomato
2 large onions caramelized
Fresh basil or fresh parsley chopped
Heat a frying pan with olive oil and garlic for 1 minute, add rice and fry it for about 3 minutes. Add the warm stock, chopped onions and salt and bring it to a boil. Lower the temperature to low and cook it for about 15 minutes or until there's no water left in the pan, i stick a spoon all the way down the rice to check the bottom for water. Fluff rice with a fork before serving.
Heat 2 tablespoons of olive oil in a wok or large frying pan, add the onions, a teaspoon of sugar, a pinch of salt and pepper and cook it on low for about 30 minutes. Add all meats and vegetables to the onions and season to taste.
Add the rice to the veggies and sprinkle fresh basil on top. Serve it right away.