Chicken teriyaki and egg fried rice

I love to save money, by recycling and upcycling or scouring my local charity shops for a bargain. I like cooking for my family but sometimes I can be pretty thrifty in the kitchen too. Faced with leftovers from yesterdays’ delicious homemade curry, I thought I would use the leftover rice to make egg fried rice for today’s dinner.

Ingredients needed to make egg fried rice:
rice (1 day old works well with this recipe)
spring onions
2 eggs
peas
oil
soy sauce

Add a dash of oil to a wok or saucepan, add your cooked rice, peas and chopped spring onions. Gradually stir in your beaten eggs. Fry for a couple of minutes. Add soy sauce to taste.

I marinaded two chicken breasts in a couple of spoonfuls of teriyaki marinade for 30 minutes. I used a griddle to cook the chicken breasts for about 10 minutes until they were cooked through and served it with the egg fried rice.

Egg fried rice is a great way to use up leftovers and anything else you find that needs using up. It makes a great snack for lunchtime and my children love it!

This year I’ve been working with BritishMums and British Lion eggs as a Shortcut Eggspert, the latest challenge was to create an egg dish that helps to use up leftovers. Eggs are a key ingredient for using up leftovers and the good news is that their protein content as well as their affordability and long shelf life can help turn these as well as other random foods into a nutritious meal in minutes.