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)
30 minutes cook
Ingredients
- 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
- 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
for the fried rice
for the chilli crisp
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!
More recipes from Spencer Lengsfield...
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