You don’t always have the time and energy to go to the supermarket and get all of the ingredients for a recipe. Sometimes you have to improvise with what you already have in your fridge. This recipe for egg fried rice with chicken leftovers is one such improvisation.
This meal just happened. I wanted to cook my version of Thai fried rice but didn’t have most of the ingredients and decided to do it with whatever I had in my fridge and pantry. It took less than 15 minutes to prep and cook, and it tasted really good. Let’s get cooking:
- left over chicken (100g of chopped roast chicken breast in my case) – 27g protein
- 100g jasmine rice – 2.7g protein
- 4 eggs – 24g protein
- 1 chopped red chili pepper
- 2tbs olive oil (or oil of your choice)
- parsley and black pepper to season
Start by boiling the rice since that’s the most time-consuming part of the recipe. I normally put my rice in a saucepan, cover it with about an inch of water, season with salt and stir it. Then I put the lid on and bring it to the boil. Once the rice is boiling, I turn the heat down and leave to simmer for about 5 minutes or until the water evaporates. Keep an eye on it but don’t stir it once it’s boiling.
When the rice is ready, fluff it, put the lid back on and leave it to one side. Take a frying pan and sweat the chopped chili. That shouldn’t take more than a minute once the oil is hot. Then crack the eggs in the same pan and cook them for a couple of minutes or until they are done the way you like them. Make sure you stir the eggs continuously so that they don’t burn and are scrambled by the time you finish cooking them.
Next you need to add the rice and the leftover chicken to the frying pan with the scrambled eggs and cook for a minute or two. Keep stirring to prevent the rice from burning. That’s it. Your meal is ready.
Serving your egg fried rice with chicken leftovers
You can serve your home-made egg fried rice with chicken leftovers on its own or you can make salad to accompany it. The choice is yours.