LEFTOVER FRIED RICE

The best way to use up leftovers (in my opinion) is to turn them into fried rice! Great for any day of the week, but especially after a late night out. 

Prep 00:15

Cook 00:15

Serves 2-4

Easy

Ingredients 

1 Tbsp vegetable oil 

1/2 brown onion, diced

5cm thumb fresh ginger, finely julienned

4 cloves garlic, finely sliced 

4 spring onions, chopped 

1 Tbsp chilli oil*, plus more to serve

150g leftover roast pork belly*, chopped  

2 Chinese sausages (Lap Cheong*), chopped   

5 raw tiger prawns, peeled and chopped

1/2 head broccoli, chopped 

1/2 cup frozen peas 

2 eggs

2 tsp soy sauce 

1 tsp sesame oil 

2 cups cooked day old rice 

Method

Step1. Heat the vegetable oil in a wok or large frypan over high heat.

Step 2. Add the onion, ginger, garlic and shallots and fry until fragrant. Once softened, removed from wok and place in a bowl, set aside.

Step 3. Place the wok back on the heat and add 1 tablespoon of chilli oil. Add the pork belly, sausages, prawns and broccoli and stir fry for a few minutes.

Step 4. Whisk the eggs together in a small bowl with the sesame oil and 1 teaspoon soy sauce. Push the meat and vegetables to the side of the wok and add the eggs to the other side. Lightly cook the egg and remove it from the pan. 

Step 5. Add the rice to the wok and mix through. Stir through the onion, ginger, garlic and shallots. Add the peas and 1 teaspoon of soy sauce. Add the cooked egg, break it up and mix it through the rice. Serve with extra chilli oil.

Notes 

* Make my famous chili oil here: https://www.haydenquinn.com.au/sharing-blog/chilioil

*This recipe can be made with any leftover roast meat. 

*If you can’t get Chinese sausage, bacon is a great alternative. 

* Change it up to suit what you have on hand. E.g. instead of peas and broccoli, use up your extra veggie draw bits and pieces. Some good alternatives are carrots, corn, spinach, green beans, mushrooms and zucchini.

TO GO WITH YOUR FRIED RICE 👇