I’ve noticed I haven’t posted any recipes for a while now. What with my trip and gallivanting about town with MSFW and horse racing and general Rosie awesomeness I haven’t really had time to cook up anything exciting. Don’t get me wrong, I still cook most nights but nothing blog-worthy (this is a term I’ve been using A LOT lately!)
When it comes to the end of the weekend I’m usually very lazy and don’t want to exert too much energy in the kitchen. This is when this recipe really comes in handy. I mean who doesn’t love a bit of fried rice made right at home? It’s all the goodness of your local Chinese but without the gross oiliness and MSG foulness that’s usually in it.
It’s a great way to use up excess rice or left over chicken. If you’re truly lazy you can use those ready in 30 second Uncle Ben’s rice packets and a store bought roast chicken. What a life saver a roast chook from Coles is, hey?! If you’re not a fan of runny eggs (WTF? How are we friends?) then you can scramble them up and stir them through the rice mix instead. Perfect Sunday night
Lazy Girls’ Spicy Chicken Fried Rice
*This recipe will feed 4 people for a regular meal or 6-8 as a side dish
- 2 cups cooked rice
- 1 roast chicken
- 2 carrots, diced
- 2 spring onions, diced
- 1 large onion, diced
- 2 small capsicums (peppers), diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
- 4 birds’ eye chillies*
- 2 eggs
- handful of crushed peanuts
- 2 tablespoons sesame oil
- 2 tablespoons ketchup manis (sweet soy sauce)
- 2 – 3 tablespoons hot chilli sauce*
Heat a splash of sesame oil in a pan over medium-high and fry up your eggs, once they’re ready set them aside.
Return pan to heat. Add an additional 1 tablespoon of sesame oil to the pan and add carrots and onion and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high add in the chillies, capsicum, corn and peas and heat through for 2 – 3 minutes. Once they’re done add the rice, and stir through with the ketchup manis and chilli sauce until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the chicken and crushed peanuts. Remove from heat.
Plate up the rice placing the fried egg on top and some extra peanuts and spring onions to garnish – add extra chilli sauce if you’re mad like me!
*only add as much or as little as you like depending on your chilli tolerance