Sunday's leftover roast chicken often finds its way into a pan of steaming egg-fried rice come Monday at Modern Family Food HQ. Even without chicken, this is a soothing and satisfying bowl of food that is very easy in the making. Grown-ups can add extra kick with dried chillies or chilli sauce sprinkled over at the table. You can get your little ones some trainer chopsticks to practice picking up the chicken but a spoon works just as well for the rice.
250g brown basmati or jasmine rice
100g frozen peas
a few sugar snap peas or mange tout
a few spring onions
thumb-sized piece of fresh ginger, peeled
1 clove garlic
leftover roast chicken, shredded (optional)
a pinch of salt
2 tbsp soy sauce
a handful of coriander
2 limes, quartered, to serve
dried chilli flakes or hot chilli sauce, to serve (optional)
Takes 30 minutes
1. Cook the rice according to pack instructions, bearing in mind that brown rice takes a little bit longer than white, if using. Leave to cool (if you can cook the rice a little bit ahead of time then so much the better).
2. Boil the kettle and pour the hot water over the peas in a bowl to defrost them. Slice the sugar snaps or mange tout horizontally. Help the kids use kitchen scissors to top and tail the spring onions then finely chop them up.
3. Heat a glug of sesame oil for a minute in a wok or large pan over a gentle heat then grate in the peeled ginger and crush in a clove of garlic (kids find this easiest to do with a garlic crusher as they don't need to peel the clove which can be fiddly for little fingers). Move around in the pan with a wooden spoon for a minute and then tip in your rice and give it a stir. Increase to a high heat. Throw in the shredded chicken too, if using, and keep everything moving in the pan.
4. Show the kids how to crack the eggs into a bowl and beat them with a fork and a pinch of salt. Turn the heat down to low again and pour in the eggs, moving the pan around and stirring so that the egg cooks evenly through the hot rice.
5. Thrown in the soy sauce, drain the defrosted peas through a sieve and add them to the pan too with the shredded sugar snaps or mange tout and the spring onions. Get your kitchen scissors again and show the kids how to snip up the coriander and scatter over the rice. Divide between bowls and pop a bit of lime in each for squeezing over at the table. Older kids and grown-ups can sprinkle with dried chilli flakes or chilli sauce.