Name: Thanksgiving Fried Rice
Cook time: 30 minutes
Yield: 0
Ingredients: 250g basmati rice, cooked (ideally day old); 1/2 leftover roasted chicken, shredded; 100g green beans, trimmed and halved; 100g wild mushrooms, roughly chopped; 4 spring onions, thinly sliced; 50g corn; 3 tbsp soy sauce; 1 tsp sesame oil; 1 shallot, thinly sliced; 4 garlic cloves, thinly sliced; handful dried cranberries, roughly chopped; handful roasted pecans, roughly chopped; 1 tbsp sesame seeds; 2 tsp chilli powder; 2 tsp chilli flakes; 2 tsp salt; 200ml vegetable oil

Spencer Lengsfield

This dried cranberry and pecan chilli crisp is life changing - sweet, salty, spicy, and crunchy. 

Almost the best way to use up your Thanksgiving leftovers (a turkey and stuffing sandwich still wins, but this is a close second)

Thanksgiving Fried Rice | Twisted

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!

<p>Almost the best way to use up your Thanksgiving leftovers (a turkey and stuffing sandwich still wins, but this is a close second)</p>


Thanksgiving Fried Rice

Ingredients

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Spencer Lengsfield

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