Instead of throwing away leftover chicken and rice, reheat it in the microwave, oven or on the hob. Reheating, regardless of where you do it, takes some moisture out of the chicken and rice. Microwaves tend to pull out more moisture than any other method. Because of this, only reheat the food once. The exact amount of time depends on the size of the chicken. The larger the chicken, the longer it takes to reheat. To cut down on heating time, cut the chicken into smaller pieces.
Scoop the chicken and rice onto the plate. Use the spoon to smooth it over the plate into a thin layer. Move the pieces of chicken to the centre.
Place the plate into the microwave. Set a paper towel over the plate to prevent splattering.
Microwave for 45 seconds on high. Check the chicken and rice. If you want it hotter, microwave again for 15 seconds. Repeat as necessary.
Remove the plate. Throw away the paper towel.
Set the oven to 177 degrees Celsius.
Tear off a piece of foil large enough to fit inside a pan with excess to wrap around the food.
Scoop chicken and rice into the foil. Wrap the foil around it.
Put in the oven until heated through, around 7 minutes.
Place a saucepan on a stove burner.
Scoop chicken and rice into the pan.
Turn the burner to medium-low heat. Stir the food while it heats up to prevent burning.
Turn off the burner once hot. Transfer the pan to a cool burner.