Day 123: Crock-Pot fried rice

2 cups leftover rice/quinoa

3 tablespoons butter

2 tablespoons soy sauce

2 teaspoons Worcestershire sauce

1/2 teaspoon black pepper

1/4 teaspoon kosher salt

1/2 diced yellow onion

1 cup of whatever frozen or fresh vegetables you have on hand

Leftover meat

1 egg

Sesame seeds for garnish (optional)

Plop everything together in the cooker and mix it around.

Cook on high for 2 to 3 hours, or on low for 3 to 4 hours.

• Jeff Houck is a staff writer for The Tampa Tribune in Florida. Stephanie O’Dea’s blog, A Year of Crockpotting (http://www.crockpot365.blogspot.com) has more recipes.