Leftover chicken fried rice
A quick, simple and budget-friendly egg fried rice, using leftover chicken from your roast.
From Saturday Kitchen
Ingredients
- 1 tsp sesame oil
- ½ onion, diced
- 1 garlic clove, sliced
- pinch chilli flakes
- handful shredded roast chicken
- 150g/5½oz cooked and cooled rice
- 1 free-range egg
- 1 spring onion, chopped
- 1-2 tsp soy sauce
- 1 tsp crispy chilli oil
- sea salt and freshly ground black pepper
Method
Add the sesame oil to a large frying pan over a medium-high heat. Once hot and fragrant, add the onion, garlic and chilli flakes.
When the onion has softened, add the cooked chicken and cold cooked rice. Fry for a few minutes until hot and slightly toasted. Push the rice to one side of the pan and crack the egg into the empty side. Let it cook for a few seconds then break up with your spatula and mix everything together.
Season to taste with salt and pepper. Add the chopped spring onion, soy sauce and crispy chilli oil, and serve.
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