Updated: Nov 29, 2019
Time: Very Low
Deliciousness: Kinder Bueno Delicious
This reheat recipe uses the frozen meals from the one pot chicken rice recipe. To get the most out of it, defrost overnight.
Extra ingredients needed:
1tbsp Soy Sauce
1tsp Sesame Oil
1 tsp Rice Wine Vinegar or White Wine Vinegar
1/2 a ginger root
1 tbsp chives
(Pick these up at a local Asian supermarket to get them cheap, but if not sainsburys will stock them)
1. Chop Your Ginger.
Cut off the skin of the ginger, making it roughly rectangle shaped, then cut until you have a very fine dice. Ginger is a very strong flavour so its important that the dice is fine enough for all the ginger to fry well.
2. Heat Up Your Pan
Use a wide frying pan or wok, add a tsp of vegetable oil, and let it heat on a medium heat for 2 minutes.
3. Cook Your Ginger
Throw in your ginger and stir until coated in oil, then let cook for 3 minutes until browned. During this time, chop your leftover chicken up into slices or cubes.
4. Cook Your Chicken and Rice
Throw in your defrosted chicken and rice and stir well.
5. Add your liquids
First, add the soy sauce and allow to cook for 2 minutes on a low heat. Then add your sesame oil and vinegar cooking for another 2 minutes.
6. Remove and Season with Chives.
I find chives are best when raw but you can throw them into the pan and allow the mixture to cook for another minute. (I also like to add an egg to my chicken fried rice, go to Tip 2 to find out how I do my eggs)
Enjoy this quick and easy weeknight meal with family or friends or store to use for your lunch tomorrow. Let me know how you get on.
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