You’ll Need
Main
100g leftover roast chicken, shredded
75g cooked cold long-grain rice
1 egg
40g frozen peas
1 spring onion, sliced
1 clove garlic, finely sliced
1 tsp olive oil
Seasoning
1 tbsp light soy sauce
1 tsp sesame oil
½ tsp oyster sauce
Pinch of white pepper
Pinch of salt
Optional but Dangerous
Sweet chilli sauce
Crispy onions
Chilli flakes
Sesame seeds
Sriracha
Method
Preheat your air fryer to 190°C.
Place the shredded chicken, garlic and olive oil into a small foil tray or heatproof dish.
Air fry for 4–5 minutes, stirring once, until the chicken is warmed through.
Stir in the cold rice and frozen peas.
Add the soy sauce, oyster sauce and white pepper, mixing well so the rice is evenly coated.
Return to the air fryer for 4 minutes, stirring halfway through.
Push the rice mixture to one side of the tray and crack the egg into the empty space.
Cook for 2 minutes, then scramble the egg into the rice.
Stir through the sesame oil and sliced spring onion.
Cook for a final 1–2 minutes until everything is piping hot.
Finish with any optional toppings and serve immediately.