RECIPES Chilli Pickle Fried Rice
Chilli Pickle Fried Rice
A quick, spicy fried rice made with leftover rice and Lioncroft Chilli Pickle. Perfect for using up leftovers with minimal effort.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 tbsp Lioncroft Chilli Pickle, chopped
- 1 cup mixed vegetables (carrots, peas, beans), chopped
- 2 tbsp Lioncroft Sunflower Oil
- 1 tbsp soy sauce
- 1 tsp Lioncroft Ginger Powder
- Spring onions, chopped (for garnish)
| 1.Heat oil in a wok or large pan over high heat. |
| 2.Add the mixed vegetables and stir-fry for 2 minutes. |
| 3.Add the chopped chilli pickle and stir for 30 seconds. |
| 4.Add the cooked rice, breaking up any clumps. |
| 5.Pour in soy sauce and sprinkle ginger powder. |
| 6.Stir-fry on high heat for 3–4 minutes until everything is well combined and heated through. |
| 7.Garnish with spring onions. |
🍽️ Serving Suggestion
Serve hot as a standalone meal or with a fried egg on top and some raita on the side.
