Brown Fried Rice
Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes
1 ½ serves per portion
Recipe courtesy of Belinda Thorburn, Gracemere Branch
Ingredients:
- 2 teaspoons vegetable oil
- 500g chicken thighs, fat trimmed
- 2 teaspoons fresh ginger, grated
- 4 cloves garlic, crushed
- 1 onion, diced
- 4 spring onions, chopped
- 1 red capsicum, chopped
- 1 zucchini, chopped
- ¼ red cabbage, chopped
- 1 cup frozen peas, corn and carrots
- 3 cups cooked brown rice
- 1 tablespoon soy sauce, salt reduced
- 1 tablespoon kecap manis
Method:
- HEAT oil in a frypan over high heat.
- ADD chicken thighs and heat until cooked through. Remove chicken from pan, chop into bite sized pieces and set aside.
- ADD ginger, garlic, onion and spring onions to frypan. Sauté for 1 minute or until fragrant.
- ADD capsicum, zucchini, cabbage and frozen vegetables to pan. Stir fry for 2-3 minutes or until cabbage wilts.
- RETURN cooked chicken to pan and cook for a further 2 minutes.
- ADD the rice and sauces and cook for 2-3 minutes until rice is heated through.
What's Great About It:
This health-a-sized fried rice is packed full of different vegetables and is sure to be a hit with the whole family. The brown rice and various veg are all contributing lots of fibre to this dish. Make a big batch on Sunday night and pack for lunches during the week!
