Chicken Fried Rice
This is a supper easy dinner and a great way to use left over roast chicken (or pork).
I enjoyed mine with a cheeky glass of dry sparkling ‘session mead’ from the www.borageandbee.com/products/b-b-dry-sparkling-session-mead.
Serves 2
Ingredient
1 & 1/2 tbls of coconut oil
1 onion - diced
1 cup of chopped roast chicken
1 & 1/2 cups of cooked rice (I like basmati - not traditional, but I find it a little less starchy)
1 tbls of tamari
1 tsp of honey
1 tbls of apple cider vinegar
3 tsps. of sesame oil
3 eggs
Vegetable - use whatever you have in the fridge - here’s what I used:
1 cup of shredded savoy cabbage
1/4 cup of diced frozen red pepper (or fresh - this is what I had)
1/4 cup of frozen peas
2 spring onions - sliced
1/2 diced courgette
1/4 broccoli head (about 1/2 a cup) - finely chopped
3 florets of cauliflower (about 1 cup)- finely chopped.
1 carrot - grated (on the large grate side)
1/4 cup of fresh coriander - chopped
Method
combine the honey (add a little hot water to loosen if necessary) tamari, 2 tsps. of the sesame oil and ACV to a cup and combine - set aside
whisk the eggs & remaining tsp of sesame oil with a fork in a bowl
melt 1/2 tbls of coconut oil in a frying pan, over a medium heat and when hot, add the egg mixture to make an omlette (see my omlette post for more details) - set aside.
melt the remaining coconut oil in a LARGE frying pan
add chopped onion and stir fry for about 3 minutes
add the chicken, stir fry for a further 3 minutes
add the cooked rice, then the honey, tamari, acv and sesame oil mixture and stir fry for a minute or so
add all the vegetables APART from the spring onions and coriander and stir fry for around 5 - 7 minutes
mean while - chop the omlette prepared earlier
to serve add the chopped egg, spring onions and coriander and extra tamari (if desired)
Enjoy!
