Thanksgiving Fried Rice
Almost the best way to use up your Thanksgiving leftovers (a turkey and stuffing sandwich still wins, but this is a close second)
Done in 30 minutes
Serves 0
Ingredients
for the fried rice
250gbasmati rice, cooked (ideally day old)
1/2leftover roasted chicken, shredded
100ggreen beans, trimmed and halved
100gwild mushrooms, roughly chopped
4spring onions, thinly sliced
50gcorn
3 tbspsoy sauce
1 tspsesame oil
for the chilli crisp
1shallot, thinly sliced
4garlic cloves, thinly sliced
handfuldried cranberries, roughly chopped
handfulroasted pecans, roughly chopped
1 tbspsesame seeds
2 tspchilli powder
2 tspchilli flakes
2 tspsalt
200mlvegetable oil
This dried cranberry and pecan chilli crisp is life changing - sweet, salty, spicy, and crunchy.
Method
Combine all of the spices, cranberries, pecans, and seasonings for the chilli crisp.
Combine shallot and garlic with vegetable oil, then turn the heat to medium. Once golden and crispy, remove with a slotted spoon and place on a paper towel.
Pour the hot oil over dried cranberries, pecans, and spices, and mix. Add the crispy garlic and shallot back in.
Add a splash of vegetable oil to a hot wok, then add the spring onions. Cook for 1 minute before adding the green beans
Once they look slightly blistered, add in the mushrooms. Cook for another minute, before adding in the corn, chicken, and rice.
Season with soy and sesame oil. Serve with a good helping of the chilli crisp, some more spring onions and enjoy!
