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A fried rice recipe that uses up Christmas leftovers for a festive twist.

Fried Rice Recipe for Christmas Leftovers

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    5 mins

  • Cooking

    15 mins

Asian Fusion Holiday Chinese Food Fusion Rice or Noodle Turkey Lunch Dinner Less Than 30 mins

Looking for a new and tasty Christmas leftovers recipe? Try this fried rice recipe, packed with savory and spicy flavors that bring it all together!

 

A great way to use up leftover chicken, turkey or ham from Christmas dinner, this also can take on any leftovers like roasted veggies or even cranberry sauce! It’s all brought together with savory and umami flavors from Lee Kum Kee Panda Brand Oyster Flavored Sauce and the complex heat of Lee Kum Kee Chiu Chow Style Chili Crisp Oil. It’s a different and exciting way to transform the same leftovers into something new!

What You Will Need

Ingredients

  • 2 Tbsp. neutral oil (avocado or canola)
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 1 small onion, finely chopped
  • 1 cup leftover vegetables
  • 1 cup diced leftover chicken
  • 2 eggs, lightly beaten
  • 1 whole egg, for frying
  • 1 cup cooked + chilled leftover rice
  • 2 stalks green onions, sliced for garnish
  • Sesame seeds, for garnish

Seasoning

  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavoured Sauce
  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil, plus more for drizzling
  • 1–2 Tbsp. Cranberry Sauce

Made with
Lee Kum Kee products

Panda OS 580g-Canada

Oyster Sauces

Panda Brand Oyster Sauce
Lee Kum Kee CHILI CRISP OIL

Chili Sauces, Chili Oils

Chiu Chow Style Chili Crisp Oil
LKK’s Premium Soy Sauce 500ml

Soy Sauce

LKK’s Premium Soy Sauce (No Preservatives Added)
Pure Sesame Oil, 115 ml, Bottle

Sesame Oils

Pure Sesame Oil

How to make it

  1. In a large pan or wok, heat 1 Tbsp. neutral oil and Lee Kum Kee Pure Sesame Oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until softened and fragrant.

  2. Stir in the leftover vegetables and cook for another 2 minutes to warm them through. Add the diced leftover chicken and cook for 2 minutes, mixing well.

  3. Push everything to one side of the pan. Pour the beaten eggs into the empty space and scramble until just set. Mix the eggs into the chicken and vegetables.

  4. Add the chilled cooked rice. Break up any clumps and stir to combine. Let the rice fry for 1–2 minutes to get slightly crispy. Season with Lee Kum Kee Premium Soy Sauce and Lee Kum Kee Panda Brand Oyster Flavoured Sauce and stir well to evenly coat the rice.

  5. Add the Lee Kum Kee Chiu Chow Style Chili Crisp Oil and cranberry sauce and mix thoroughly to combine.

  6. Set the fried rice aside and fry the remaining egg in a tablespoon of Lee Kum Kee Chiu Chow Style Chili Crisp Oil. Transfer rice to a serving bowl and top with the chili crisp fried egg, green onions, and sesame seeds for garnish.

     

    Enjoy, and check out the Lee Kum Kee recipes page for more recipe ideas for holiday leftovers!

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