Recipe
Leftover Makeover Fried Rice
A quick Chinese-style fried rice that turns cooked rice, leftover protein, vegetables and eggs into a hot, savoury meal.
Ingredients
Method
10 mins prep10 mins cook20 mins total
Heat the oil in a large wok or frying pan over medium-high heat.
Add the chopped vegetables and stir-fry for 3–4 minutes until just tender.
Add the shredded cooked chicken or cooked prawns and toss until heated through.
Push everything to one side, pour in the beaten eggs and stir until softly set.
Add the cold cooked rice and soy sauce. Toss over the heat until the rice is hot and beginning to crisp.
Stir through the spring onions and sesame oil, if using. Serve immediately with sesame seeds, if liked.
Notes
Use cold cooked rice so the grains fry rather than steam. Swap the chicken for cooked prawns or another suitable leftover protein, and adjust the vegetables to what you have.
About this recipe
Turn leftover cooked rice into a fast, savoury fried rice with crisp vegetables, shredded chicken or prawns, scrambled egg and soy sauce.
Use cold rice for the best texture and keep the wok or frying pan hot so each ingredient cooks quickly without becoming wet. It is a practical way to use what is already in the fridge.
