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

Spencer Lengsfield
Twisted: Unserious food tastes seriously good.

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

    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.

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