Ingredients Jump to Instructions ↓

  1. 5 cups cooked white long grain rice

  2. 2 teaspoons vegetable oil

  3. 2 eggs, beaten lightly

  4. 1 cup (125g) frozen peas

  5. 1 cup (160g) frozen corn kernels

  6. 3 cups chopped cooked left-overs (chicken, turkey, ham, pork, seafood, duck)

  7. 6 green onions (green shallots), chopped

  8. 1/4 cup (60ml) soy sauce

  9. 2 tablespoons chopped fresh parsley

  10. 1/3 cup (80ml) sweet chilli sauce

Instructions Jump to Ingredients ↑

  1. Spread the rice over a shallow tray and refrigerate, uncovered, for several hours or overnight. (This will keep the rice grains separate, preventing stickiness.)

  2. Heat a teaspoon of the oil in a large heated wok or frying pan, add the eggs and swirl the wok so the eggs form a thin omelette; cook until set. Transfer the omelette to a board, cut into strips.

  3. Heat the remaining oil in the wok, add the peas and corn to the wok and stir-fry until hot. Add the leftovers and stir-fry until hot. Add the rice, onions, soy sauce and parsley; stir-fry until hot.

  4. Serve the fried rice topped with the omelette and chilli sauce.

  5. Not suitable to freeze.

  6. Not suitable to microwave.

  7. COOK'S NOTE: When storing left-overs, it is important that they are placed in the refrigerator immediately, while still hot. They should only be kept refrigerated for two days and must be reheated until piping hot.


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