This one requires a little creativity the next time you place a togo order from your favorite Indian restaurant. Indeed, I’d recommend anytime you get food to go, you do so with an eye on the leftovers the next day.
Longtime readers will know my obsession with fried rice, and this particular collection of leftovers (tandoori cooked chicken tikka, basmati rice) screamed ‘fry me’.
To replicate this absolutely must try dish start by cooking two quality eggs (whisked together) in a generous amount of oil. I let the eggs form a pacake and then break them into largish pieces. You don’t need to break them down too much, they’ll continue to break up as you cook the overall dish. From there, I added some chopped onions from the leftover chicken tikka dish and cooked them for a minute to reduce their bitterness.
Next the leftover chicken tikka, chopped into bite size chunks, and lots of lots of basmati rice. Basmati makes a fabulous fried rice in my mind, the grains don’t stick and clump together.
Lastly I seasoned the rice with a decent amount of soy sauce, and a tablespoon of fenugreek leaves. Cook on a high heat, until everything is sizzling and you’re all set. The result is one of my favorite fried rice dishes in recent times.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!