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Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Start with crisping up the chicken skin. Ideally you want to do this the same day you’ve roasted the chickens as it keeps well once it’s crisped up, but can turn a little sad and limp otherwise.
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For
4
M
I
4
portions
Cooked rice, leftover is best, or use the microwave packs
Chicken skin, leftover, from 2 roast chickens
3
tbsp
Sesame oil
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Cook along with all of our recipes
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Leftover crispy chicken skin should be wrapped in a paper towel and kept in an airtight container at room temperature. It will last a good few days. If it happens to lose its crispiness, just give it a blast again in the oven or in the air fryer.
If you don’t have chicken skin: this would be a delicious fried rice without the chicken skin. Make it without the chicken skin and eat as is or top with a fried egg. You could also add shredded cooked chicken at the same time as the rice to add some protein. Any added veggies also work. Toasted sesame seeds or crispy onions on the top would also be very good.
If you want to double the recipe: you will just need a very large pan! Or fry in batches.
How to get your children to eat it too: skip the peanut rayu and don’t add too much salt/soy.
Variations: - Make it veggie: skip the chicken skin. - Make it spicy: add some fresh chopped chilli or a good pinch of chilli flakes with the mushrooms. - You could add different veg with the mushrooms like some chopped green beans or mangetout or finish with some wilted pak choi. I quite like peas in my fried rice too!
What to do with leftovers: leftover rice will last in a tupperware in the fridge for 3 days. Just make sure to reheat it until piping hot.
Only visible to you
Made it?
Autumn,
Chicken,
Comfort Food,
In a hurry,
No energy to cook,
Noodles & Rice,
Spring,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
Cook
25m
Ingredients
Method
Turn cooking mode on
Step 1
Start with crisping up the chicken skin. Ideally you want to do this the same day you’ve roasted the chickens as it keeps well once it’s crisped up, but can turn a little sad and limp otherwise.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
4
portions
Cooked rice, leftover is best, or use the microwave packs
Chicken skin, leftover, from 2 roast chickens
3
tbsp
Sesame oil
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Leftover crispy chicken skin should be wrapped in a paper towel and kept in an airtight container at room temperature. It will last a good few days. If it happens to lose its crispiness, just give it a blast again in the oven or in the air fryer.
If you don’t have chicken skin: this would be a delicious fried rice without the chicken skin. Make it without the chicken skin and eat as is or top with a fried egg. You could also add shredded cooked chicken at the same time as the rice to add some protein. Any added veggies also work. Toasted sesame seeds or crispy onions on the top would also be very good.
If you want to double the recipe: you will just need a very large pan! Or fry in batches.
How to get your children to eat it too: skip the peanut rayu and don’t add too much salt/soy.
Variations: - Make it veggie: skip the chicken skin. - Make it spicy: add some fresh chopped chilli or a good pinch of chilli flakes with the mushrooms. - You could add different veg with the mushrooms like some chopped green beans or mangetout or finish with some wilted pak choi. I quite like peas in my fried rice too!
What to do with leftovers: leftover rice will last in a tupperware in the fridge for 3 days. Just make sure to reheat it until piping hot.
Only visible to you
Made it?
Autumn,
Chicken,
Comfort Food,
In a hurry,
No energy to cook,
Noodles & Rice,
Spring,
Winter,
15 Minute Meals,
Under 30 Minutes
Cancel
