Minced Chicken Fried Rice

Rule #1 – Whenever you cook rice, double the recipe, so you can have some leftover for the following day. It makes for a wonderful new dish the following day. In this case, we made Minced Chicken with Braised Aubergine (see the Recipe in Asian cuisine) and kept the leftovers to be included in a fried rice composition
Start by sauteing 2 Scallions finely chopped, including the green part, then 3 cups of Nappa Cabbage, two grated carrots in a little bit of vegetable oil. Then add the meat mixture and the rice. Add a splash of Soya Sauce and Sesame oil.

2 Scallions finely chopped, including the green stems
2 Carrots grated
3 Cups of Chinese or Nappa Cabbage or any type you can find, finely sliced.
1 1/2 Cup of minced chicken dish – or whatever you have left over
2 Cups of Jasmine rice left from the day before
2 Tablespoon Soya Sauce
1 Tablespoon Sesame Oil.

In a very hot wok, heat the oil and saute the green onions for a minute or so. Add the cabbage and carrots and cook for a few more minutes.
Add the leftover dish and also saute for about 2 minutes, until heated through. Add the rice and soya sauce and saute until all well mixed and incorporated.
Add the Sesame oil and serve immediately.

TIP DU JOUR – Do not cook sesame oil, as it looses its flavour during cooking.

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