Ingredients
- 220g cold leftover cooked rice
- 2tbs vegetable oil
- ½ onion, diced
- 1 clove garlic, grated or crushed
- ½ red chilli, diced
- ½tsp turmeric powder
- 3tbs soy sauce
- 120g king prawns
- 100g leftover chicken, torn or chopped into small pieces
- 2 eggs
- 2tbs hot sauce
- 1 tomato
- ¼ cucumber, sliced
- 1 spring onion, sliced
- To prep the leftover rice, break it up with your hands to get rid of any lumps that formed when it was cooling.
- Heat a wok or nonstick pan and add one tablespoon of the vegetable oil. Add the diced onion, garlic and chilli and fry for one minute, then add the turmeric and stir. Add the prawns and stir-fry for two to three minutes, then add the leftover cooked chicken and cook for another minute.
- Now add the rice and three tablespoons of soy sauce and cook for a further two minutes, stirring constantly until the soy and spices reduce down and the rice grains begin to caramelise. It should almost be clumping together and then it’s perfect
- For the fried eggs, heat a tablespoon of vegetable oil in a separate nonstick frying pan on a medium heat. Carefully crack the eggs into the pan, then lower the heat and cook for two to three minutes. You want the yolk to be runny so it mixes through the fried rice.
- Spoon the rice into bowls and top with the fried egg, two tablespoons of hot sauce and some quartered tomato and cucumber slices. Garnish with some sliced spring onions and some more sliced chilli, if desired.
