Sometimes you just need something really simple and that's where this Chicken Fried Rice does well! Feel free to add teh soy sauce OR NOT if you just want to keep it a little plainer and white. Perfect for freezing or even eating the next day for lunch :)
Ingredients: Serves 4 - 6
- 2 x Medium Chicken Breast (Skin off or cut off)
- 2 x Cups Of Rice
- 1 x Cup Of Red Capsicum Diced
- 1 x Cup Of Peas & Corn
- 1 x Small Onion Diced
- 1 x 440g Can Of Pineapple Pieces
- 1 x Cup Of Snow Pea's (cut 2cm pieces)
- 1 x Cup Of Grated Carrot
- 2 x Eggs
- 1/4 Of Milk
- Salt & Pepper
- Soy Sauce (optional part of recipe)
- 1/2 x Cup Of Cashews
- Butter
Method:
1. Steam 2 cups of rice in a rice cooker. While your rice cooking prepare your vegetables.
2. Dice 1 cup of red capsicum, 1 small onion and snow peas (snow peas around 2 cm in length. Grate 1 cup of carrot. Drain 1 x can of pineapple. Place all in a bowl together along with 1 cup of mixed peas and corn. Cover and sit in the fridge whilst you prepare the chicken.
3. Cut your chicken into stirfry size pieces (not too thick) and put into a bowl. Season with salt and pepper tossing well. In a pan melt 1 tablespoon of butter. Put in chicken and cook through with lid on, then remove lid and keep flipping to brown. Remove from pan and set aside.
4. Your rice should be cooked by now. Remove from steamer and put into the fridge to cook down. Add 1 tablespoon of butter into the pan and melt. Add all vegetables together. Flip gentle to mix and cook with lid on a medium to high temperature for 10 minutes with lid on. Then remove lid, add your rice stirring through gently and cook for a further 5 minutes flipping gently. Remove from pan and set aside whilst you do the eggs.
3. Beat your eggs, milk and a pinch of salt and pepper. Add to your hot pan and cook flipping and breaking onto pieces like you would scrambled eggs. Do make sure it is cooked well through. Then remove from pan and add to your vegetables and rice.
4. Add another tablespoon of butter to the pan, add in your chicken, vegetables egg and lastly cashews. Flip gently with a spatula to mix evenly. *** OPTIONAL - Add 2 tablespoons of soy sauce at this point and mix through. Cook all together for 10-15 minutes, flipping regularly to ensure it doesn't stick too much but still crisps your rice a little.
Serve in a bowl and enjoy!