• 1 1/2 cup cooked rice (any type will do)
  • Some cooked chicken meat (any other will do)
  • 2-3 eggs
  • Curry powder, salt, pepper
  • Chopped parsley, bell pepper and scallions
  • Limes


  • Pour enough oil to cover the bottom of a frying pan.
  • When the oil is very hot, pour in the cooked rice.
  • Stir frequently, adding a bit more oil as necessary, until the rice gains a nice, chewy texture.
  • Add the chicken meat and stir, letting it heat up.
  • Add the eggs and stir them in, quickly adding the curry powder, pepper and salt, so that the eggs become flavoured and help coat the rice.
  • When the eggs are cooked, switch off the flame and serve.
  • Garnish with the chopped vegetables and serve with lime wedges.

This is one of many, many possible variants. If the rice is steamed and unflavoured, you can add soy sauce while frying to let it absorb salt. Likewise, curry powder can be traded for allspice, chili powder or any other spice blend which you may have on hand. Finally, the meat can be swapped for roasted nuts and more quick cooking vegetables, such as green beans and pea pods, can be added to create a vegetarian alternative. But, really, these are simple pointers to get you started; poke around the fridge and cupboards, there lies your inspiration.

This type of fried rice has become such a life saver for me that I invariably prepare more rice than I need to, knowing it will not go to waste.