Here at Mambeno we love food for two days! Here we've used the leftovers from our scrumptious rice dish for quick fried rice the next day - with a few extra edamame beans.

Directions

1. Place the frozen edamame beans in a bowl and cover with boiling water. Leave to sit for about five minutes, then drain. Cut the leftover chicken into strips.

2. Beat the eggs and scramble them in a bit of olive oil in a wok or deep pan. You only want them to just about stiffen - otherwise they'll go dry. Set aside.

3. Flash fry the leftovers from yesterdays rice pot with half of the soy sauce, while stirring well. If using a wok, we recommend popping a lid on or covering it with tin foil - it'll cook faster. It's important that the dish gets warmed properly throughout, as the dish contains spinach. But be careful not to burn the rice.

4. Finally, add scrambled eggs and edamame beans and stir well. Season to taste with a bit more soy sauce, and serve with herb garnis. Do avoid herb sprinkles for children younger than 3.

5. Enjoy!

Tip

If you have fish sauce, oyster sauce or sweet chilli sauce in the fridge, you can add some if you like as you taste. This way you can add a bit more flavour to the fried rice, if you like.