What to do with left-over rice? Make it a special fried rice dish. Here’s another quick and easy meal to prepare when you are in a hurry but without compromising good flavors.
Chinese Barbecued Wings with Fried Rice (Recipe adapted from Australian Women’s Weekly Chicken Cookbook)
- 10-12 large wings (about a kilogram)
- 2 tbs honey
- 2 tbs soy sauce
- 2 fresh red chillies, chopped finely
- 1 tbs peanut oil
- 2 eggs, lightly beaten
- 4 bacon rashers, rind removed and chopped coarsely
- 3 green onions, sliced thinly
- 1/2 cup frozen peas
- 1/2 cup corn kernels
- 1 tbs soy sauce
- 3 cups cold cooked rice
Note: You can use 1 cup of frozen mixed carrots, peas and corn, which comes in a pack.
1. Preheat oven to moderately hot (200C degrees)
2. Cut wings into three pieces at joints; discard wing tips. Combine honey, sauce and chilli in large bowl; add wings, turn to coat in mixture.
3. Place undrained wings, in single layer, on oiled wire rack in large shallow baking dish; reserve any marinade in bowl. Roast uncovered, brushing wings with marinade occasionally, about 30 minutes or until browned and cooked through, turning halfway through cooking time.
Make your fried rice while chicken wings are roasting.
1. Heat half of the oil in wok or frying pan; cook egg over medium heat, swirling wok or pan to form a thin omelette. Remove from pan; cool. Roll omelette, cut into thin slices. Heat remaining oil in same wok or pan; stir-fry bacon until crisp. Add onions, peas, corn, carrots, sauce, rice and omelette slices; stir-fry until hot.
Serve wings with fried rice.
If you wish, you can finish cooking the wings under a pre-heated grill like what I did here.