My sons came back from having tea at their pal's a few weeks ago and raved about the meal they'd had.
"It was the best tea ever, dad," they exaggerated.
"Even better than yours," they lied.
"Can you cook it for us here?"
Well, after sulking for a couple of days, I finally swallowed my pride enough to call the mum and she knocked me for six by telling me her dish was taken from Nick Coffer's fantastic 'My Daddy Cooks' cookbook – a book I own, and have used many times.
I couldn't believe I'd missed this one. The recipe for Leftover Chicken Fried Rice, with optional cashew nuts, is now one of my kids' favourite meals.
As the nine-year-old quipped: "Our Daddy cooks, too!" Chortle!
Serves 3-4
2 garlic cloves, finely chopped
1 onion, finely chopped
1-2 eggs, beaten
1 tsp caster sugar
1 tsp curry powder
Squirt of tomato puree
Handful of frozen peas
Handful raw cashew nuts (optional)
450g cooked rice
Soy sauce
Vegetable oil
1. Heat a frying pan on a medium heat. Tip in the garlic, stir for a few seconds, then add the onion and fry for a couple of minutes.
2. Pour in the eggs, let them set a little, and then continue to stir so they scramble and mix in with the onion and garlic.
3. Add the sugar, curry powder and tomato puree. Mix it all together well.
4. Add the peas (and nuts, if using) and a little water and leave to cook for 3 mins, stirring as you go.
5. Mix in the cooked rice and a few good dashes of soy sauce, then add the chicken. Make sure everything is piping hot and then serve immediately.