If one, like me, never ever seem to get the quantities right when making rice, then you will probably end up with a lot of left over rice. And as I really dislike to throw away food, I want to use it up. The quickest (and tastiest) way to achieve that is to make egg-fried rice. It is a speedy supper that tastes wonderful.

You can vary it in any way you want; I used what I had at hand; green pepper, romano pepper, chicken thighs and salad onions. I enjoyed this with a dollop of a sauce made with creme fraiche and sweet chilli sauce because I had some left in the fridge. It is a nice addition, but it is nice without it too.

Egg-fried rice with chicken, serves 2

3 chicken thighs

1/2 green bell pepper

1 romano pepper

3 salad onions

neutral oil for frying

500 ml cold cooked rice

1 garlic clove

1 egg

a few drops sesame oil

soy sauce

sweet chilli sauce

salt, white pepper

Skin and de-bone the chicken and cut the meat into strips. Fry in oil on high heat until just cooked through, won’t take long. Add salt and pepper. Remove from the frying pan. Cut the peppers and salad onions into strips and fry in the same oan for about 5 minutes. Remove as well. Add more oil to the pan and lower the heat. Fry the rice for a few minutes until it is warm. Beat the egg with the sesame oil. Make some space in the frying pan by pushing the rice to one side. Pour in the egg onto the empty surface and let it set a little before mixing it with the rice. Fry for a few minutes. Add the vegetables and chicken. Add the garlic, soy sauce and sweet chilli after taste. Fry for another few minutes and adjust the seasoning. Serve and enjoy.