Joseph Richard Group’s Chef Andy Slinn’s Favourite Fried Rice

Hi, I am Andy Slinn, Executive Chef for The Joseph Richard Group! I love Fried Rice. It’s great as a side dish, but it is also hearty enough to be featured as the main course! The beauty of this dish is that you can use any combination of ingredients. I almost always cook extra rice so that I can have leftover rice to make up a fried rice dish, as well as clean out the fridge. Here is my favourite go-to fried rice recipe and a few extra tips for making the best use of your leftovers.

Fried Rice

Fried Rice

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4-6

Ingredients:

– 2 Lb Leftover Rice (Medium grain will do, we use Jasmine rice mostly at our house)

– 1 Scrambled Egg (Scramble first and then set aside)

–  2 Tbsp Green Onions (Chopped)

– 1 fl oz Sesame Oil

– 4 fl oz Soy Sauce

– 1 tsp Chili Paste (Optional)

 

Recommended Add-In Ingredients:

– 1 Tbsp Sesame oil

– 2 cloves Garlic (Finely Diced)

– 75g Corn

– 75g Peas

– 75g Diced carrots

– 75g Diced onions

– 200-250g Leftover Pulled chicken

– 100g Diced Chorizo Sausage

 

Directions:

1. Heat a non-stick pan over medium-high heat. I recommend using a big wok, but a pan will do fine.

2. Add the sesame oil and heat the vegetables, garlic, and meats until all ingredients are hot throughout.

3. Add the rice and toss everything to mix evenly. I like to leave the rice alone for a minute or two to get nice and crispy.

4. When vegetables are soft and everything is hot, remove from heat to add the sesame oil, soy, and chili paste. Toss to coat.

5. Return to heat and continue to toss for 4-5 minutes to let all the flavors come together.

6. Remove from heat and stir in the green onions and scrambled egg.

7. Spoon into serving dishes and enjoy!

 

5 Tips for leftovers:

1. Shopping. When grocery shopping, choose items that you think you can get more than one use out of. For example, instead of just picking up some chicken thighs and drums for your fried chicken, pick up a whole chicken! Use the breasts for a nice grilled chicken Caesar salad, use the drums and thighs for your fried chicken, and then simmer the carcass with some veggies and herbs to make delicious chicken stock!

2. Side Dishes. You don’t always need to make leftovers into full meals. When boiling noodles, always set extra aside before saucing your penne alfredo. Use those plain noodles the next day with some chopped bell peppers and cucumbers. Toss with some Italian dressing and finish with some feta for a quick and easy pasta salad.

3. Breakfast. We love a hearty breakfast bowl in the morning and the best ingredients are from last night’s dinner. Dice up the roasted potatoes and chop up the ham or steak into bite-sized pieces. Pan fry everything together with some fresh veggies and top with an over-easy egg and you are set for the day! Omelets are also great ways to use leftover ingredients

4. Pestos. Chances are you didn’t use your whole bunch of parsley or basil in your pasta last night. Blend your leftover herbs with some chopped garlic and toasted nuts, then drizzle some lemon juice and olive oil to get the nice paste that will stay good in your fridge for at least 2 weeks. Mix the pesto with mayo for a great sandwich spread or top your pan-roasted chicken breasts with it. Pesto can be used in so many unique ways!

5. Plan ahead! The best advice I can give for leftovers is to plan them ahead of time. It’s a good idea to try and plan some meals for a few days in advance, not just spur of the moment for that day. That way you can prepare extra items and re-use them multiple ways. We always make extra rice to use the following day for fried rice and extra grains will usually make their way into salads. Chicken carcasses or ham bones can become stocks or soups. Leftover meats can be sliced thin for sandwiches.

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Fried Rice
Chef Andy Slinn is the Executive Chef at The Joseph Richard Group (JRG). JRG operates more than 25 unique locations across BC, including an impressive list of restaurants, Public Houses, Liquor Outlets, Private-label beer & wine, virtual restaurants, and a hotel. Follow Chef Andy Slinn for more great tips!