Chicken, ham and leeks fried rice

I sliced the breast meat from a partially thawed whole chicken to make this fried rice for my daughters’ packed school lunch this morning. To add variety, I also added sliced smoked ham. I would have loved to use a medley of vegetables but the only veggies we had were the light green portion of some leeks left over from the roast duckling dinner on New Year’s Eve. I debated over adding chopped onions and finally decided not to since leeks already taste and smell like onions. I didn’t want another case of overload considering that Sam had already described the cheese topping of the previous day’s puto as “exaggerated”.

To cook the fried rice, season the thinly sliced chicken breast meat with a little salt and pepper. Melt about 5 tbsps. of butter in a frying pan, add the seasoned chicken and cook until lightly browned. Add thin slices of smoked ham, (insert » forgot to mention that I also added about half a cup of well-drained canned corn kernels) and thinly sliced leeks. Cook for about a minute or until the leeks start to soften.

Add 2-3 cups of cold cooked rice, mashed to separate the grains. Season lightly with salt and pepper and cook, stirring, until the rice is heated through.

For their recess, I reheated (by steaming) and packed some of the puto I made the previous day.