Crispy Chicken Skin Fried Rice
Ingredients
Leftover/shredded chicken,
Leftover chicken skin, diced (optional for extra flavour)
2 cups cooked and cooled rice
1 onion, diced
1 clove garlic, minced
1 spring onion, thinly sliced
1 cup frozen mixed vegetables
4 eggs, beaten
Pantry staples/optional:
Oil
Soy sauce
Oyster sauce
Fish sauce (optional)
Sesame oil (optional)
MSG (optional, for that restaurant taste)
White or black pepper
Method:
Heat a little oil in a large pan or wok over medium heat.
Add the diced onion and cook until soft, about 2–3 minutes.
Add garlic and fry for 30 seconds until fragrant.
Add chicken skin, stir-frying for 2–3 minutes until crispy and golden.
Push the ingredients to one side of the pan. Pour in the beaten eggs on the empty side and scramble until just set.
Add the rice, frozen veg, whites of spring onion, and chicken. Stir everything together, breaking up any clumps of rice.
Season with soy sauce, oyster sauce, fish sauce, sesame oil, MSG (if using), and pepper to taste. Keep stir-frying for 3–5 minutes until everything is cooked and slightly charred.
Stir in the green part of spring onion at the very end and serve.