Perfect leftover food, using cooked rice and cooked chicken. Although you can cook the chicken last minute, cold rice does work better than hot rice when it comes to frying. The rice is weighed post cooking, unless you are very hungry don’t weigh the rice first and then cook it.
- 150gr cooked chicken (thigh preferred)
- 1 onion
- 1/4th bell pepper
- 2 tsp sunflower oil
- 100gr cooked rice
- 150gr spinach
- 1 egg
- 1 tbs chopped parsley
Serves 1 as part of the Budget Challenge
Finely chop the onion. Bake the onion in half of the oil until soft.
Dice the bell pepper and add it to the onion. Bake 2 minutes.
Push the vegetables to the side of the pan and add the remaining oil to the empty place in the pan.
When the oil is hot, add the rice and bake on a high flame for 1.5 minutes.
Tear the chicken into pieces. Add the spinach and chicken to the rice and season to taste with salt and pepper. Heat for a minute.
Break the egg in a cup. Pour the egg over the rice. Let it set somewhat before you stir, this will result in pieces of baked egg in the fried rice. When stirred, leave to set briefly again. Do this a couple of times until the egg has just set.
Stir the parsley through the rice.