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.
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.
