Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 1
By Miguel BarclayFrom Saturday Kitchen
Ingredients
- 1 tsp sesame oil
- ½ onion, diced
- 1 clove garlic, sliced
- pinch chilli flakes
- handful shredded chicken
- 150g/5½ oz cooked and cooled rice
- 1 egg
- 1 spring onion, chopped
- 1-2 tsp soy sauce
- 1 tsp crispy chilli oil
- sea salt and freshly ground black pepper
Method
-
Add the sesame oil to a large frying pan over a medium-high heat. Once hot and fragrant, add the onion, garlic and chilli flakes.
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When the onion has softened, add the cooked chicken and cold cooked rice. Fry for a few minutes until hot and slightly toasted. Push the rice to one side of the pan and crack the egg into the empty side. Let it cook for a few seconds then break up with your spatula and mix everything together.
-
Season to taste with salt and pepper. Add the chopped spring onion, soy sauce and crispy chilli oil, and serve.
