Have some leftover veggies, chicken or ham after Christmas? Use your leftovers to make an epic fried rice the next day! Just make sure you have some cooked fried rice from the day before.
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Category
Lunch
Servings
4
Prep time
20 minutes
Cook time
20 minutes
Have some leftover veggies, chicken or ham after Christmas? Use your leftovers to make an epic fried rice the next day! Just make sure you have some cooked fried rice from the day before.
Ingredients
- 400g (about 14 oz) pulled cold roast chicken
- 2 cups diced green vegetables (can be raw or leftovers)
- 6 spring onions, sliced, greens and whites separated
- 4 eggs, beaten
- 4 cups cooked and cold jasmine rice
- 2 tbsp soy sauce
- white pepper, to taste
- peanut oil (any high smoke point oil will work)
Directions
Place a wok over high heat and add 2 tablespoons of oil. Once the oil is hot, carefully pour in the beaten eggs. Scramble for 1-2 minutes, then remove and set aside.
- Add a bit more oil to the wok. Once hot, add the chicken. After a few minutes, add the spring onion whites. If using raw vegetables, add them now; if using cooked vegetables, add them 2 minutes later. Once the chicken is hot and the vegetables are cooked through, remove everything and set aside.
- Clean your wok thoroughly. Then, add 3-4 tablespoons of oil. Once hot, add the rice. Use a spoon to break up the rice and ensure it's evenly coated in oil. Once the rice is hot, add the eggs, vegetables, and chicken back into the wok and toss together.
- Season your fried rice with soy sauce, white pepper, and optionally some MSG. Toss well. In the final minutes of cooking, add the spring onion greens.
