used my leftover sushi rice to make the easiest egg-fried rice ever!

It was so good, the kids wanted it again for lunch today.

Egg-fried rice – Fehmz

2 eggs, beaten
1.5 cups leftover short grain rice
Handful baby Rosa tomatoes, halved
500g chicken fillet, cut in strips
2 carrots, julienned
Handful of bean sprouts
3 tblsp Soy sauce
1 tblsp oyster sauce (optional)
Sesame seeds
Garlic
Pepper
Spring onion, chopped
2 tblsp canola oil or 1 tblsp sesame oil

Add the oil to your wok or cast iron pan on medium to high heat. Add you egg and cook it like you would scrambled eggs or basically you want to cut it into small pieces/strips. Move it to one side of the pan or remove into a plate.

Add your chicken with garlic, pepper and 2 tblsp of the soy sauce, sauté on high until almost done, now throw throw in the rest of your veggies as well as your leftover rice and your egg.
Toss together until all warmed through taste and add the extra soy sauce, the oyster sauce and the sesame seeds.

Lastly add the spring onion, some extra sesame seeds and serve.

The kids (and adults) are gonna gobble it up!