About the Recipe
This is probably the way most leftover rice is put to good use in Japan. As you probably know, once it is cooked, rice dries up quite quickly and doesn't respond well to rehydrating. Thus, the best solution is to reheat the rice in hot oil which is exactly what this recipe does. Throw in some chicken, egg and a few finely diced vegetables and you have a nourishing anytime meal in minutes.
Ingredients
320g cooked rice
30g frozen peas
180g chicken breast
40g carrot, peeled
2 spring onions
80g onion, peeled
2 eggs
1 clove of garlic
1 slice of ginger
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chicken or vegetable stock granules
1/2 tsp soy sauce
1/2 tsp oyster sauce
2 tbsp veg oil for frying
Preparation
finely chop the garlic, ginger, carrot, spring onion & onion
slice and then dice the chicken
heat 1 tbsp of oil in a pan. add and stir fry the garlic, ginger & chicken for 2-3 mins
add and stir-fry the carrot & onion for 1-2 mins
add the peas and stir some more
push the mixture to one side of the pan, heat 1 more tbsp of oil, then stir in the eggs
before the eggs start to set, add the rice and mix together well
season with the salt, pepper, stock granules, soy sauce & oyster sauce and stir again
add the spring onions and stir one final time before serving