On Monday evenings, I usually have a Tupperware box (well, a recycled ice cream tub actually !) in the fridge full of leftovers from the Sunday roast to use up. It usually ends up being made into a pie or a curry or just all warmed up in some gravy, but today I'd decided to do something different and make some Egg Fried Rice. I planned ahead by serving rice in place of the usual roast potatoes yesterday and made sure I had plenty left over.
First, I chopped up the leftover roast chicken into bite-sized pieces, added some fresh mushrooms and fried it all in a drizzle of olive oil.
I got the Madhouse Mini-testers on pea-shelling duty (which they always get excited about !) and added the fresh peas from our veg box.
After a few minutes of stir-frying, I added the leftover cooked rice and vegetables (broccoli, cauliflower, carrots).
I poured in a good glug of soy sauce (I used the Amoy Special Selection soy sauce that I reviewed a couple of weeks ago).
Now this is where I wasn't sure what to do. I googled egg fried rice and the general concensus seemed to be add an egg, stir it with a chopstick, let it start to set then mix it into the rice. I did this but the egg just seemed to totally disappear. So I tried again and this time, let the egg set a bit more. But it still totally disappeared - I was expecting little strips of omelette-like egg mixed in with the rice but maybe that's not how it's supposed to be?
It tasted absolutely lovely though and is definitely a great new way of using up Sunday roast leftovers that I will be trying again.
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I make a separate omelette with mine, that works better. Lovely meal.
ReplyDeletefunnily enough, that was what I initially planned to do, before googling to check the proper recipe ! I'll do that next time.
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