Hi, I got the leftover roasted chicken in my fridge and I think now it's a time to eat it up. I just want to do something different than reheat the chicken so this is the result.
My vegetable choice for today is carrot, champignon mushroom and pea but actually you can add any vegetable you like for example bell peppers, tomatoes etc. So let's see how to cook this recipe.
Ingredient ( for 1 portion)
1. 1 leftover roasted chicken thigh (around 125 g of meat) , chopped
2. 125 g leftover cooked rice
3. 25 g carrot, diced and boiled
4. 25 g pea, boiled
5. 25 g champignon mushroom, sliced
6. 1/2 teaspoon roasted chilli paste
7. 2 teaspoon light soy sauce
8. 1 tablespoon cooking oil
9. 1 clove garlic, minced
10. Spring onion,
Instructions
1. On a frying pan or wok pan, heat an oil with medium heat then add garlic and stir fry for about 10 seconds. Then add roasted chicken and mushroom. Stir fry until the mushroom is cooked.
2. Add roasted chilli pasted into the mixture in the pan. Stir fry for about 1 minute then add pea and carrot.
3. Reduce to a low heat. Add rice , season with soy sauce and stir until rice is cooked through. And yes it's done.
4. Topped with spring onion and served with salad or cucumber. It's easy isn't it.
Yes you can see, it's easy , yummy and it takes only 10-15 minutes to cook this recipe.
If you want to know how I roast the chicken for this recipe, just check it out at the link Here
I hope you enjoy reading this and don't forget to let me know if you like it or not when you try this at home.
xxx
Natty
Comments
Post a Comment