Left-overs Egg Fried Rice

A great idea for left-over roast chicken and vegetables. It’s a very basic dish that works with only a few ingredients. I usually put in fried egg, which makes it tastier and slightly more authentic.

Portions: 2 adults + 2 children
Cooking time: 25 minutes

What's in it: A well balanced family meal with a good mix of protein, minerals and vitamins. The more vegetables go in the better!

Ingredients:

• 1 cup basmati rice
• 2 eggs
• Left-over roast chicken
• 1 onion, chopped
• 1 carrot, chopped
• 1 handful frozen peas
• 1 handful sweet corn
• 1 garlic clove, finely chopped
• 1 teaspoon ginger root, grated
• 1 teaspoon turmeric
• A big splash of soya sauce
• Optional: spring onions, broccoli, peppers etc

Preparation:

1. Cook rice according to pack instructions together with the carrots and turmeric.
2. Quickly whisk eggs in a small bowl and add a pinch of salt. Heat some veg oil in a non-sticky pan and make a few very thin pancakes. Chop finely and set aside.
3. In a wok or large frying pan, start frying onions, garlic and ginger. Add chicken and all other veg and fry over max heat for a few minutes.
4. Add a splash of soya sauce followed by the cooked rice and fried egg.
5. Stir and add some more salt, pepper and soya sauce if necessary.
6. Serve in a bowl with fresh coriander.

Alternatives: This recipe also works well with left-over sausages, ham or cooked prawns. If I don’t have many vegetables at home I just use a stir-fry mix instead.

Adult version: You can spice this up with chillies and lots more garlic.

Suitable for freezing and re-heating.