Speedy Chicken Fried Rice
So filling its a meal in itself. Use the left overs for lunch on the road the next day.
Speedy Chicken Fried Rice
Ingredients
- 1 tbsp Canola Oil
- 400 g Chicken Thigh Fillets, thinly sliced (you could use Chicken Breast but it wouldn’t be as tasty)
- 1 tbsp Crushed Garlic (the jar variety is so more convenient than using fresh stuff)
- 1 tbsp Crushed Ginger (the jar variety as per the garlic)
- 4 cups Cooked Brown Rice, cold (I use the precooked rice you find in the sachets. It stores well & is easy to use)
- 2 Eggs (beaten)
- 2 cups Sugar Snap Peas (adds a bit of colour & crunch)
- 2 Carrots (thinly sliced)
- 1 cup Button Mushrooms (sliced)
- 1 cup Frozen Peas
- 2 tbsp Tamari (its like salt reduced soy sauce)
- 1 tsp Sesame Oil (adds to the flavour)
Instructions
- Heat the canola oil in a large frying pan. Add the sliced chicken & saute until browned. Add the garlic & ginger, cook for 1 minute.
- Add the rice to the pan & heat through for 2-3 minutes, stirring well.
- Season the beaten egg & pour over the rice. Gently stir the rice until the egg looks cooked.
- Add the sugar snap peas, carrot, mushrooms & peas to the pan & cook for 4-5 minutes or until tender.
- Stir in the tamari & sesame oil, then serve the Chicken Fried Rice immediately.