This dish is a great way of using left over rice, as it’s quick to cook and fairly nutritionally complete, and is something simple enough to put together at lunch, post afternoon sports or dinner. Protein sources include eggs and chicken, carbohydrates provided by the leftover rice (as this has been cooled and reheated it has more resistant starch, lowering its GI) and vegetables, also offering fibre, vitamins, and minerals. Enjoy as is or with a light side salad.
Heat the oil in a wok or large frying pan, add the beaten eggs and fry until done.
Break up the egg and set aside.
Add 30ml butter to the same wok, and sauté the onion, red bell pepper, carrot, baby corn, peas, garlic, and chicken until the chicken is done. Push this to the side of the pan, add 15ml butter and rice and stir fry until it is heated through. Stir in the scrambled egg, soya sauce, chopped spring onion and season to taste. Serve hot.
Tip: This can be made without the chicken, or beef or mutton mince can be used instead. Fried rice can be used to fill lettuce cups as a starter or snack platter.
Ingredients
Directions
Heat the oil in a wok or large frying pan, add the beaten eggs and fry until done.
Break up the egg and set aside.
Add 30ml butter to the same wok, and sauté the onion, red bell pepper, carrot, baby corn, peas, garlic, and chicken until the chicken is done. Push this to the side of the pan, add 15ml butter and rice and stir fry until it is heated through. Stir in the scrambled egg, soya sauce, chopped spring onion and season to taste. Serve hot.
Tip: This can be made without the chicken, or beef or mutton mince can be used instead. Fried rice can be used to fill lettuce cups as a starter or snack platter.