Tuesday, April 30, 2013

Super Quick Roast Chicken Fried Rice


The arrival of my baby daughter two weeks ago, means that the blog hasn't been updated in a while, and posts will probably be less frequent in the immediate future as me and my little angel find our feet. She fell into a deep sleep this evening, so I grabbed the opportunity to pull together a quick dinner and photograph it also for the blog. Result! She's such a good little girl!
This recipe is a simple throw-together quick supper for leftover chicken, packed full of spice and flavour! I'm  forever trying to come up with new ways with my leftover roast chicken; and this simple chicken fried rice ticks all the boxes. It's easy, quick, and satisfying. The perfect supper to eat in a bowl curled up on the sofa watching TV after work.


By using the egg as a basket or base to the the dish is a nice twist, instead of breaking the eggs directly into the fried rice dish, sometimes I find that method a results in a 'mushy' rice.



Serves 2 (and allows for seconds)

Ingredients

  • Leftover roast chicken pieces
  • 2 Carrots, peeled and diced
  • 100g of frozen peas
  • 8 mushrooms diced
  • 1 red pepper, diced
  • 1 garlic clove, diced
  • 1 inch piece of ginger, peeled and diced
  • 1 cup of basmati rice
  • 2 cups of tap water
  • 4 eggs (2 per person)
  • 3 tbsp Stir fry oil
  • 1 tbsp Sesame oil
  • Soy sauce, as preferred, (I like a lot)
  • 1/4 tsp Chilli Paste
  • Sweet chilli sauce to serve


Method
  1. Cook the rice in a pan with the water over a medium heat for 10 minutes. (Its best to cook the rice a little while before the rest of the dish to allow the rice to cool)
  2. Add 1 tbsp of stir fry oil to a hot wok. Add the garlic, chilli paste, and ginger and stir.
  3. Add in the peas, carrots, mushrooms and pepper and stir fry for a couple of minutes.
  4. Add the chicken to warm through. Stir through the sesame oil and season with the soy sauce.
  5. Add the rice and thoroughly combine.
  6. In a frying pan, add another tbsp of stir fry oil.
  7. Break 2 eggs into a cup and whisk quickly with a fork.
  8. Add the eggs to the hot pan and swirl around so the base of the pan is evenly coated with the eggs.
  9. Allow to cook for a couple of minutes and turn over for a final 30 seconds. (should resemble a pancake)
  10. Remove from the pan and keep warm, and repeat the process with the remaining 2 eggs, for the second portion.
  11. To serve, place the warm fried egg into a bowl, and top with the fried rice.
  12. Serve with extra soy and sweet chilli sauce.


1 comment:

Louise Van Weezel said...

That looks amazing, definitely going to give this a go! also, if you want some inspiration with rice i can recommend tilda basmati 's website http://www.tilda.com/public-recipe-category/dry

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