If you have any leftover chicken from your pot roast this is the perfect way to use it up. And it’s super fast – just chop, chop, stir, stir and it’s on the plate. You can buy cooked brown rice for recipes like this but it’s cheaper to cook your own. A great time-saving tip is to have some basic carbs, such as cooked brown rice, in the freezer. It comes in useful for so many dishes or just as a side for those who want something extra.
Ingredients
- bunch of spring onions, sliced into rounds
- 3 garlic cloves, finely sliced
- 30 g fresh root ginger, finely sliced
- 500 g cooked brown rice
- 200 g cooked chicken, diced
- 200 g peas, defrosted if frozen
- 1 tsp Chinese five-spice powder
- 2 tbsp soy sauce
- 2 eggs
- a few coriander leaves, to garnish (optional)
How to Make It
- Heat a tablespoon of vegetable oil in a wok. When it’s very hot the air above the wok should be shimmering add the spring onions, garlic and ginger. Fry for a couple of minutes, then add the rice, chicken and peas.
- Continue to fry for a couple of minutes, then sprinkle in the Chinese five-spice and the soy sauce. Taste for seasoning and add a little more soy sauce or some salt if necessary.
- Beat the eggs together in a bowl and season them with salt and pepper. Push the contents of the wok to one side. Hold the wok at an angle so your burner is under the exposed part of the wok including part of the side, then add the eggs. Stir so they cook very quickly. When they are set, break them up and fold everything together.
- Serve immediately, garnished with some coriander if you like.