This recipe is a great way to use up any leftover chicken from a Sunday roast, just pick the meat off the bones. Alternatively you can use pork if that is what you have left over or just use fresh chicken breast or thighs. This really is a quick dinner to throw together – perfect for a Monday night and really tasty too.
- 200g basmati rice
- 1 onion, chopped
- 1 clove garlic, finely sliced
- 100g mushrooms, cut into quarters
- 6 rashers bacon cut into pieces
- 200g leftover chicken picked from the bones
- 1 tin sweet corn, drained
- Soy sauce (optional)
- 2tbsp vegetable oil
- Salt and pepper to taste
Cook the rice in boiling, salted water for 10 minutes or until just cooked.
Drain and rinse the rice in cold water. Meanwhile, heat a large frying pan or wok to a medium high heat.
Add the oil and onions and fry for 5 minutes.
Add the garlic, bacon and mushrooms and fry for a further 5 minutes, until the bacon is cooked through.
Add the chicken and heat through before adding the rice and a little salt and pepper to taste.
Keep on quite a high heat and fry for 10 minutes, stirring occasionally to get some bits of rice nice and crispy.
Stir in the drained sweet corn and heat through.
Serve with a dash of soy sauce to taste.
This recipe doesn’t require much salt for seasoning because the bacon is salty. Check regularly for seasoning. If adding soy sauce to serve this will also add salt.