Mopping up the leftovers - Egg fried Chicken and Mushroom Rice

Hi folks, I’m Sharon (with the ‘a’ as in ‘share’, as opposed to in ‘car’ – yes I’m pedantic…). I’m joining this lovely blog from Vancouver Island on the west coast of Canada. Thanks to Melinda for the invitation to contribute from time to time.

I had a lot of leftovers in the fridge yesterday. We’d had roast chicken on Sunday so there was meat and a couple of stuffing balls from that. Also a random piece of omelette from the night before and the remains of some turmeric rice and normal cooked, cold basmati from the night before that. The whole thing shrieked chicken egg fried rice, so that’s what I did in a kind of stirfryish manner with toasted sesame oil and soy.

First up the ingredients – chopped onion, garlic, ginger, chicken and chopped up stuffing balls, both types of leftover rice, and I also soaked a few dried mixed mushrooms for the hell of it for some extra interest.

Sauteed the onion, garlic and ginger, then added the chicken leftovers, shredded omelette pieces and soaked mushrooms (which I'd drained so things weren't too soggy) and added some toasted sesame oil and soy.

Plonked in the rice, turned up the heat and stirred until it was hot all the way through and unclumpy (such an excellent technical term - I'm sure it comes from Elizabeth David...) Added more soy and sesame, because why wouldn't you?

Bunged it in serving bowls. I also added a few pan-fried prawns from my freezer stash to my bowl, just because I like prawns, but my husband doesn’t.

From leftovers from three separate meals, another full dinner for two, plus enough for lunch for one tomorrow – let the marital battles begin…