I’m sitting here shoveling down the leftover fried rice from last night, but the leftovers began the night before. If you like fried rice and never know what to do with leftover roast chicken, read on.
Recipe – Fried Rice à la Meeka
Leftover roast or braised chicken, meat removed from bones
Leftover cooked rice [boiled or via the absorption method]
1 – 2 rashers of middle bacon [or ham]
1 – 2 eggs
Capsicum, red [diced]
Spring onion [the white part, cleaned and chopped into small pieces]
Leftover corn on the cob if available [kernels cut off the cob]
Sesame oil [a drop or two]
Soy Sauce [Light or dark]
Peanut oil for frying [it has a light, clean flavour that’s perfect for Chinese dishes, but I use it for everything]
A large wok
An egg slice or some other tool for stir frying the rice
*quantities will depend upon how many people are to be served and how much they like certain ingredients. As a rule of thumb, you’ll need approx. 1.5 – 2 cups of cooked rice for two medium sized people.
Heat a couple of tablespoons of peanut oil in the wok until you can see a ‘heat haze’ rising from the oil.
While the oil is heating:
- beat the egg[s]
- cut the rind off the bacon and cut the meat and fat into small cubes/squares.
- wash and cut the capsicum into small squares.
When the oil is hot, pour the beaten egg into the hot wok and swirl it around to spread it as much as possible [a bit like making a pancake].
When one side of the egg pancake is done, flip it over and cook the other side until it too is golden. Remove from wok and place on a cutting board. Cut into bite sized pieces and set aside.
Next, place the bacon pieces into the remaining oil along with the capsicum. Lower the heat and allow to cook gently until the bacon is nicely coloured but not quite crisp.
If using, add the corn kernels to the bacon and capsicum. Allow to cook gently for a few minutes more. [This is just to heat the corn through as it’s already cooked].
Remove the bacon, capsicum and corn from the oil. You can add it to the cooked egg.
Add a drop or two of sesame oil to the oil remaining in the wok. Don’t throw this oil out as it contains all the lovely flavours of the bacon etc!
Add the cooked rice to the wok and break up the lumps, tossing the rice almost constantly until the grains are nice and loose.
Return the egg, bacon, capsicum and corn to the wok and toss through the rice.
Add the pieces of cooked chicken.
Keep tossing until all the ingredients are heated through again, and the flavour has had a chance to spread through the rice.
Finally, add the chopped spring onions and a slosh of soy sauce to the rice. Do NOT overdo the soy sauce. 1/2 a tablespoon is more than enough at this stage. People can add more later, to suit their own tastes.
Toss the soy and the spring onions for a minute or two until the rice is slightly…beige? It will get a little colour from the soy, but it shouldn’t be brown. That means there’s too much soy!
Serve as is or braise some Chinese vegetables to serve with the rice.
To reheat the next day, place the leftover fried rice in a pot and add 1 tablespoon of water [the water will steam the rice and stop it from burning]. Cover and heat on a very low flame until it’s hot enough.