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Prep Time:

10 Minutes

Cook Time:

6 Minutes


2 Servings



About the Recipe

This is probably the way most leftover rice is put to good use in Japan. As you probably know, once it is cooked, rice dries up quite quickly and doesn't respond well to rehydrating. Thus, the best solution is to reheat the rice in hot oil which is exactly what this recipe does. Throw in some chicken, egg and a few finely diced vegetables and you have a nourishing anytime meal in minutes.


320g cooked rice

30g frozen peas

180g chicken breast

40g carrot, peeled

2 spring onions

80g onion, peeled

2 eggs

1 clove of garlic

1 slice of ginger

1/2 tsp salt

1/4 tsp pepper

1/2 tsp chicken or vegetable stock granules

1/2 tsp soy sauce

1/2 tsp oyster sauce

2 tbsp veg oil for frying


finely chop the garlic, ginger, carrot, spring onion & onion

slice and then dice the chicken

heat 1 tbsp of oil in a pan. add and stir fry the garlic, ginger & chicken for 2-3 mins

add and stir-fry the carrot & onion for 1-2 mins

add the peas and stir some more

push the mixture to one side of the pan, heat 1 more tbsp of oil, then stir in the eggs

before the eggs start to set, add the rice and mix together well

season with the salt, pepper, stock granules, soy sauce & oyster sauce and stir again

add the spring onions and stir one final time before serving

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