Fried Rice Last Night!

Hubby came home yesterday afternoon and had a cross between a late afternoon snack and early dinner, then said he probably won’t eat much for dinner because he was full.

With enough leftover boiled jasmine in the cooker, I decided to simply cook fried rice for dinner. One of my ways of recycling food that’s still too good to toss in the bin.

While I didn’t take notes during the preparing and cooking process, I will just do my best to recall how I made it. And since I didn’t really do exact measurements of the amounts of the ingredients I mixed in the dish, feel free to have more or less of the ingredients, depending on how you like it.

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LAST NIGHT’S FRIED RICE

Cooking oil
2 eggs, well beaten
A handful of chicken fillet
50g butter
3 cups cold cooked rice
1 brown onion, sliced
1 piece carrot, chopped to small bits
1 small can of corn kernels, rinsed and drained
A handful of frozen green peas
2 tablespoons fried garlic (we already have fried garlic, so I used that)
A handful of cooked prawns, shelled and each sliced into 2 or 3 parts
Soy sauce to taste
Tomato sauce to taste
Tabasco sauce (optional)
Salt to taste
Ground cayenne pepper (optional)

Heat oil on pan. Beat eggs in a bowl and season with salt. Fry well beaten egg in the pan until cooked. Take out of the pan, slice to small strips and set aside.

Slice chicken fillet into small parts. Fry in pan until thoroughly cooked. Roughly break up cooked chicken into smaller bits using a wooden spoon. Add butter and onions. Stir fry for 1-2 minutes. Add carrots and corn. Stir fry for about 2-3 minutes. Add cold rice. Break up rice and mix well with the other ingredients in the pan. Add soy sauce, tomato sauce, Tabasco sauce, salt and ground cayenne pepper to taste. (You can skip the Tabasco sauce and cayenne pepper, if you don’t like it spicy.) Mix everything well and cook over medium heat.  Continue to stir every now and then for about 10 minutes.

Add sliced cooked prawns, frozen green peas, and fried garlic. Combine well with the rest of the dish. Cook over low heat for another 5-10 minutes, stirring every now and then so the bottom part doesn’t get burnt.  Serve warm.

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Oh, by the way, hubby ended up eating dinner after this. In fact, he had to stop himself from eating much of this so he could still have enough fried rice to pack for lunch at work today. Lol!

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