Perfect Monday night rice
Prep:
25 mins
Cook:
30 mins
This is an easy dish to make with your Sunday chicken roast leftovers.
2 tbsp vegetable oil
1 egg, beaten with about 2 tbsp water
1 onion, chopped
2 garlic cloves, crushed
1 heaped tbsp curry powder
2 tbsp tomato ketchup
85g frozen peas
250g leftover cold cooked rice
175g cooked chicken, shredded into strips
1-2 tbsp soy sauce
1 spring onion, finely chopped, for garnish
Heat half the oil in a large non-stick frying pan over a medium to high heat.
Pour in the beaten egg with water, swoosh it around the pan and leave it to set for a minute.
Flip it over like a pancake and let it cook for a minute more and tip it out on to a plate.
Heat the remaining oil in the same pan.
Add the onion and cook until it’s starting to brown, then stir in the garlic, curry powder and ketchup.
Add the peas and cook for a minute or two until they start to defrost.
Tip in the rice, cooked meat and 100ml of water.
Cook over a medium heat for 5-6 minutes, stirring as you go, until everything’s hot and the rice is well combined.
While your rice is frying, shred the egg into long strips.
Add the egg and soy sauce through the rice and cook for a moment more.
Serve the rice with a dash of extra soy sauce and a scattering of spring onions if using
Serves
2-3
Preparation Time
25 minutes
Cooking Time
30 minutes
Main ingredients
Chicken, Vegetables, Rice
Recipe Type
Dinner, Budget, Easy, Left Overs
Level of Difficulty
Easy
