Ching He Huang’s recipe for Wok Roasted Chili Chicken is designed to leave you with leftovers for making another meal – such as this easy fried rice. “For this you’ll need 2 thighs leftover from the Wok Roasted Chili Chicken recipe, along with some wok-fried Chinese leaf and leftover cooked jasmine rice,” explains the chef and cookbook author in new book Wok for Less: Budget-Friendly Asian Meals in 30 Minutes or Less. “Chicken thigh is really the best meat for this quick and easy supper.”

A pink dish with chicken fried rice and a wooden spoon over a woven placemat

Chili Chicken Fried Rice

Ching He Huang's recipe for next-day fried rice made with leftovers from her Wok Roasted Chili Chicken.

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Prep Time 5

Cook Time 5

Total Time 10

Course Main Course

Cuisine Chinese

Servings 2

Ingredients

1 tbsp rapeseed oil
2½ oz (70 g) frozen peas
1 Chinese cabbage leaf finely sliced
1 tbsp Shaoxing rice wine
7 oz (200 g) cooked jasmine rice
3½ oz (100 g) Wok Roasted Chili Chicken
shredded into ½ in (1 cm) strips
1 pinch Chinese five spice
1 tsp dark soy sauce
1-2 tbsp low-sodium light soy sauce
1 tbsp toasted sesame oil
1 pinch ground white pepper
1 spring onion trimmed and finely sliced on the angle, to garnish
chili bean sauce to serve

Instructions

Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the frozen peas and Chinese leaf and stir-fry for less than a minute. Add the Shaoxing rice wine and cook for 1 to 2 minutes.
Add the cooked jasmine rice and, using a wooden spoon or metal spatula, start to gently break apart the rice grains: not  in a stabbing motion but just tossing the ingredients well for 1 to 2 minutes.
Add the chili chicken strips and toss together for 1 minute. Season with the Chinese five spice, dark soy sauce, light soy sauce, toasted sesame oil and ground white pepper. Toss well.
Garnish with the spring onion and serve immediately with chili bean sauce on the side.