Hayden Quinn

asian · hayden quinn recipe

9 November 2022

Leftover Fried Rice

The best way to use up leftovers (in my opinion) is to turn them into fried rice! Great for any day of the week, but especially after a late night out.

Serves
2–4
Prep
15 mins
Cook
15 mins
Total
30 mins
Difficulty
Easy
Jump to recipe
Leftover Fried Rice, recipe by Hayden Quinn

Ingredients

Method

  1. Heat the vegetable oil in a wok or large frying pan over high heat.
  2. Add the onion, ginger, garlic and spring onions and fry until fragrant. Once softened, removed from wok and place in a bowl, set aside.
  3. Place the wok back on the heat and add 1 tbs of chilli oil. Add the pork belly, sausages, prawns and broccoli and stir fry for a few minutes.
  4. Whisk the eggs together in a small bowl with the sesame oil and 1 tsp soy sauce. Push the meat and vegetables to the side of the wok and add the eggs to the other side. Lightly cook the egg and remove it from the pan.
  5. Add the rice to the wok and mix through. Stir through the onion, ginger, garlic and spring onions. Add the peas and 1 tsp of soy sauce.
  6. Add the cooked egg, break it up and mix it through the rice. Serve with extra chilli oil.

Notes

Make my famous chilli oil here: https://www.haydenquinn.com.au/sharing-blog/chilioil.

This recipe can be made with any leftover roast meat.

If you can’t get Chinese sausage, bacon is a great alternative.

Change it up to suit what you have on hand. E.g. instead of peas and broccoli, use up your extra veggie draw bits and pieces. Some good alternatives are carrots, corn, spinach, green beans, mushrooms and zucchini.

You’ll find lap cheong at Asian grocers.

Filed under