Leftover chicken ideas UK
Sunday's chicken becomes Monday's dinner. Serves 2, about 25 minutes.
Photo: AI-generated illustration of the dish.
Method
Cook the rice as the packet says, drain it well and leave it to steam dry for a few minutes. Rice cooked the day before works even better - but only if it was cooled within an hour and kept in the fridge for no more than a day.
Heat the oil in a big frying pan or wok. Crack in the eggs, scramble them quickly, then push them to the side of the pan.
Add the shredded chicken, peas and sweetcorn. Fry for 3 to 4 minutes until the chicken is piping hot all the way through.
Tip in the rice, soy sauce and spring onions and toss everything together for 2 minutes. Eat it straight away.
Only use cooked chicken that went in the fridge within 2 hours of cooking and is no more than 2 days old. Reheat it once only, until piping hot. If you cook rice ahead, cool it within an hour, keep it in the fridge and use it within 1 day.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. How our recipes are made.
Contains: egg, soya (soy sauce), gluten (most soy sauce).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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