Chicken Fried Rice
Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 1 tablespoon olive oil
- 500g chicken thighs, fat trimmed, diced
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, crushed
- 6 spring onions, chopped
- 1 red capsicum, chopped
- ¼ cabbage, shredded
- 1 ½ cups frozen peas, corn and carrots
- 3 cups cooked brown rice (preferably a day old)
- 1 tablespoon soy sauce
- 1 egg
Method:
- HEAT oil in a frypan over high heat.
- ADD chicken and heat until cooked through. Remove chicken and set aside.
- ADD ginger, garlic and spring onions to frypan. Sauté for 1 minute or until fragrant.
- ADD capsicum, 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 rice, soy sauce and egg and cook, stirring, for 2-3 minutes until rice is heated and egg is cooked through.
What's Great About It:
This healthy and affordable fried rice is quick and easy to prepare making it the perfect weeknight dinner. Add in any vegetables from the fridge that are on their way out – green beans, zucchini or Asian greens would all work well (just chop them up finely). You can also swap out the chicken for your meat of choice or omit altogether and serve as a side dish. Fried rice is best made using day-old rice, but freshly cooked works too!
