Categories: Asian, Slow-Cooker

Ingredients

• -2 cups leftover rice/quinoa
• --3 T butter
• --2 T soy sauce
• --2 t worcestershire sauce
• --1/2 t black pepper
• --1/4 t kosher salt
• --1/2 diced yellow onion
• --1 cup of whatever frozen or fresh vegetables you have on hand. (I had a bit of asparagus, some carrots and peas)
• --leftover meat (I had leftover chicken and 3/4 of a cheeseburger patty from a restaurant--I told you I was Scottish!)
• --1 egg
• --sesame seeds for garnish (optional)

Directions

1. Plop everything on in there together.

2. x it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg.

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