Chicken fried rice

This is the season when families cook extra portion in preparation for guests. However, it is also a period that you can’t let anything go to waste considering the price of food items. Do you have leftover rice and chicken? Fear not, it cannot go to waste because there are lots of leftover recipes that can give you satisfying meals.

One of such is the thrifty Asian-inspired one-pot recipe that uses up leftover rice and chicken, which is not only satisfying but also contains child-friendly mild spice and plenty of vegetables. The quick and family-friendly meal, Leftover Chicken and Egg Fried Rice, is perfect for a busy weeknight and a great way to use up your roast chicken leftovers.

Of course, you could make chicken sandwiches or have cold meat and salad but if you want to try something a bit more interesting, the leftover chicken and egg-fried rice is the way to go.

This recipe makes good use of leftovers, turning them into a really easy, family-friendly weeknight dinner. And by using a pack of ready-prepared rice and easy veggies, you will eat well in less than 15 minutes.

 

Ingredients

2 tablespoons olive, rapeseed or coconut oil

300-500 g leftover chicken shredded

500 g leftover or pre-cooked brown rice

100 g frozen peas

100 g frozen sweetcorn

1 red pepper diced

4 spring onions sliced finely (plus 2 extra for garnish)

3 cloves garlic crushed or grated

4 medium eggs

2 tablespoons sesame oil

2 tablespoons soy sauce (or GF tamari)

 

Instructions

Put two tablespoons olive, rapeseed or coconut oil in a large frying pan or wok and heat over medium-high heat for a minute.

Add the cooked rice, shredded chicken, frozen peas, frozen sweetcorn, red pepper and spring onions. Stir fry for 3-4 minutes, until everything is warmed through and the frozen veg is no longer frozen.

Add the garlic and stir fry for 1 more minute.

Meanwhile, crack the eggs into a large mug or small jug and whisk together lightly with a fork. Make a well in the middle of the rice mixture and pour in the eggs – cook for 30 seconds, then mix the rice mixture and eggs together.

Continue frying for a couple of minutes, stirring occasionally, until you start to get some nice crispy brown bits. Pour in the soy sauce and sesame oil and fry for 1 more minute.

Serve scattered with a few extra spring onions. Put the bottles of soy sauce and sesame oil on the table for everyone to help themselves to extra if needed.

READ ALSO: 7 meals to make with rice other than jollof rice and fried rice