Sunday, 11 October 2015

Chicken Fried Rice



chicken-fried-rice


Need an easy mid-week meal?


Chicken Fried Rice is a family favourite in our household. It is also a great recipe for using-up left-over roast chicken. I like to sneak in some extra veg too without the kids knowing!



chicken-fried-rice-pan-shot

The great thing about Chicken Fried Rice is that you can put almost anything you like in it. As long as you have the base ingredients of chicken, rice, ginger, garlic, soy sauce and rice wine vinegar.

Just go for it - open the fridge and add away! I like to put an chopped up omelette in mine too.

Chicken Fried Rice

PREP TIME

COOK TIME

15 mins 10 mins

Serves 4

Ingredients:
1 onion, finely chopped
left over chicken
1 large knob of ginger, finely chopped
2 cloves garlic, crushed
2 spring onions, chopped
1 red pepper, diced
3 rashers bacon, sliced
1 cup frozen soy beans/peas
1 cup grated butternut squash/carrot
3 cups cooked rice
3 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 cup of stock (chicken or veg)
3 egg omelette, chopped


HOW TO MAKE:
    1. Crisp-up the bacon in a small amount of oil.

    2. Add the onions and lightly fry. When translucent, add the ginger and the garlic and cook for a further few minutes.

    3. Now add the red pepper, squash, soy beans - cook for 3 minutes.

    4. Add the cooked rice, chicken, soy sauce, rice wine vinegar and stock - stir fry for 5 minutes.

    5. Finally, add the omelette and spring onions and serve.

Recipe by Mrs Mean


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