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Leftovers Thai Fried Rice | Marion's Kitchen

Name: Leftovers Thai Fried Rice | Marion's Kitchen
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp vegetable oil; 2 eggs; 1 onion, cut into wedges; 1 cup broccolini, stems cut into 2.5cm (1 inch) pieces, heads cut in half; 150g (5 oz) leftover cooked ham or cooked chicken, cut into small chunks; ½ small tomato, cut into wedges; 3 garlic cloves, roughly chopped; 2 cups cooked rice (day-old is best); 1 tbsp Thai soy sauce; 3 tsp fish sauce; ½ tsp sugar; ⅛ tsp ground white pepper; cucumber slices, to serve; lime wedges, to serve; Prik nam pla (chilli fish sauce):; 3 tbsp fish sauce; 3 birdseye chillies, sliced; 1 garlic clove, thinly sliced; 1 small lime wedge

Prep Time

10m

Cook Time

10m

Total Time

20m

This Leftovers Thai Fried Rice recipe by Marion's Kitchen is a delicious way to use up leftover cooked ham or chicken. With broccolini, eggs, and a flavorful mix of soy sauce, fish sauce, and spices, it's a quick and easy way to enjoy a taste of Thailand at home. Serve with cucumber and lime wedges.

Recipe Options

Ingredients

Servings: 2

Scale:

Scale

0.25

0.5

2 tbsp vegetable oil

1 onion, cut into wedges

1 cup broccolini, stems cut into 2.5cm (1 inch) pieces, heads cut in half

150g (5 oz) leftover cooked ham or cooked chicken, cut into small chunks

½ small tomato, cut into wedges

3 garlic cloves, roughly chopped

2 cups cooked rice (day-old is best)

1 tbsp Thai soy sauce

⅛ tsp ground white pepper

cucumber slices, to serve

lime wedges, to serve

3 birdseye chillies, sliced

1 garlic clove, thinly sliced

To make the prik nam pla, mix the fish sauce, chillies and garlic in a small bowl. Squeeze in the lime juice and leave the wedges sitting in the sauce (it adds extra tang as it sits and I quite like the way it looks too).

Heat the oil in a wok over high heat. When the oil is hot, crack in an egg. Leave to cook, carefully splashing over a little of the hot oil, for 1–2 minutes until the bottom of the egg is crispy and the yolk is cooked to your liking. Use a slotted spatula to transfer the egg to some kitchen paper to drain the excess oil, then repeat with the remaining egg.

Carefully pour out the oil into a container, leaving roughly 1 tablespoon behind in the wok. Place the wok back over high heat. Now add the onion and stir-fry for a minute until it’s starting to char on the edges. Add the broccoli and stir-fry for 2–3 minutes or until just tender, then add in the ham or chicken.

Now go in with the tomato and garlic, and stir-fry for half a minute until the garlic is smelling fragrant and the tomato is starting to soften slightly.

Add the rice, soy sauce, fish sauce, sugar and pepper. Stir-fry for 1-2 minutes or until the rice grains are evenly coated. Divide among serving plates and top with the crispy fried eggs. Serve with the prik nam pla, cucumber and lime wedge for squeezing over.

Leftovers Thai Fried Rice | Marion's Kitchen

Ingredients

Prik Nam Pla (chilli Fish Sauce)

Steps

Nutrition Facts

Leftovers Thai Fried Rice | Marion's Kitchen

Ingredients

Prik Nam Pla (chilli Fish Sauce)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts