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

Dish by Spencer Lengsfield

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!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.