A Singaporean Mum

There’s something so satisfying about turning leftover rice into a simple plate of egg fried rice — especially when it’s topped with a crispy chicken cutlet! 🍳🍗

This is my son’s ultimate favourite, and I have to make it at least once a week. It’s one of those easy, no-fuss meals that comes together quickly, making it perfect for busy days or when I’m wondering what to do with leftover rice.

Simple ingredients, minimal effort, and a very happy boy at the end of it! ❤️

Here’s how I do it!

Ingredients | Shop my recipe on RedMart!

1 egg, beaten

Leftover rice

Salt, to taste

1 frozen chicken cutlet

Oil

Method

1. Prepare the rice

• Beat the egg in a bowl, then add the leftover rice.

• Mix well, making sure the egg coats each grain of rice evenly.

2. Air-fry the chicken cutlet

• Place the frozen chicken cutlet in the air fryer and cook for 15 minutes, flipping it halfway through.

• Once cooked and crispy, slice into bite-sized pieces.

3. Fry the rice

• Heat a wok or frying pan over medium-high heat.

• Add the egg-coated rice and stir-fry until the egg is fully cooked and the rice is lightly crispy.

• Season with salt to taste.

4. Serve

• Transfer the fried rice to a bowl or plate and top with the sliced chicken cutlet.

• Serve hot and enjoy!