Making a dish from whatever veg you’ve got kicking about your fridge doesn’t mean you have to sacrifice on flavour – and this leftovers Thai fried rice is all the proof you need. I’ve made mine with Christmas ham, but you could easily use shredded chicken or any cooked meat leftover from your Sunday roast for instance. Combined with winning wok technique and a few nifty tips and tricks, and you’ve got a recipe for success you can rely on again and again.
WATCH THIS RECIPE
Leftovers Thai Fried Rice
PREP TIME
10 minutes
COOK TIME
10 minutes
SERVES
2
Ingredients
2 tbsp vegetable oil
2 eggs
1 onion, cut into wedges
1 cup broccolini, stems cut into 2.5cm (1 inch) pieces, heads cut in half
150g (5 oz) leftover cooked ham or cooked chicken, cut into small chunks
½ small tomato, cut into wedges
3 garlic cloves, roughly chopped
2 cups cooked rice (day-old is best)
1 tbsp Thai soy sauce
3 tsp fish sauce
½ tsp sugar
⅛ tsp ground white pepper
cucumber slices, to serve
lime wedges, to serve
Prik nam pla (chilli fish sauce):
3 tbsp fish sauce
3 birdseye chillies, sliced
1 garlic clove, thinly sliced
1 small lime wedge
Steps
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To make the prik nam pla, mix the fish sauce, chillies and garlic in a small bowl. Squeeze in the lime juice and leave the wedges sitting in the sauce (it adds extra tang as it sits and I quite like the way it looks too).
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Heat the oil in a wok over high heat. When the oil is hot, crack in an egg. Leave to cook, carefully splashing over a little of the hot oil, for 1–2 minutes until the bottom of the egg is crispy and the yolk is cooked to your liking. Use a slotted spatula to transfer the egg to some kitchen paper to drain the excess oil, then repeat with the remaining egg.
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Carefully pour out the oil into a container, leaving roughly 1 tablespoon behind in the wok. Place the wok back over high heat. Now add the onion and stir-fry for a minute until it’s starting to char on the edges. Add the broccoli and stir-fry for 2–3 minutes or until just tender, then add in the ham or chicken.
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Now go in with the tomato and garlic, and stir-fry for half a minute until the garlic is smelling fragrant and the tomato is starting to soften slightly.
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Add the rice, soy sauce, fish sauce, sugar and pepper. Stir-fry for 1-2 minutes or until the rice grains are evenly coated. Divide among serving plates and top with the crispy fried eggs. Serve with the prik nam pla, cucumber and lime wedge for squeezing over.
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