chicken thighs (or can use some leftover cooked chicken), chopped small
onion, chopped finely
red pepper, chopped finely
stalk of celery, chopped finely
carrot, chopped finely
of frozen peas
of garlic, finely chopped
of fresh grated ginger
of soy sauce (or tamari or coconut aminos)
of sesame oil (2 syns)
onions finely chopped
oilSpray a frying pan over a medium high heat with some spray oil
the chicken, season with black pepper and fry till golden, remove and set aside.
the onion, celery, garlic and ginger and cook for a few mins to soften.
the carrot , mushrooms and red pepper and fry for a further couple of mins.
the soy sauce, chicken and rice, and using a the back of a the wooden spoon break up any big pieces of rice.
the peas and sesame oil and stir to evenly coat.
make a hole in the middle of the mixture, spray with a little spray oil and pour in the beaten eggs, stirring the egg continuously until the egg starts to cook and then you can mix it all into the rice.
some chopped spring onions (optional)
is great served on it’s own or as part of a meal
6 chicken thighs, sliced into bitesize pieces. 1Brown chicken, add garlic and stir to coat, fry for a further 1-2 mins, to infuse flavour. 1Add back in chicken and stir to coat evenly. 1Serve with your choice of sides (I served with steam rice and sauteed beansprouts and spring onions)
1 cup of rice. 1spray oilFor my egg friedrice, I always make sure I cook the rice the day before. 1To cook the rice. I add the rice to a lidded saucepan with 2 cups of water and some salt. Turn off heat, leave pan with lid on for 10 mins as the steam trapped underneath will continue to cook the rice, resulting in perfectly cooked rice. 1Chill rice in fridge. 1Spray with spray oil, add rice and break up any large lumps with the back of a wooden spoon. 1Add the coconut aminos (or soy sauce to pan), you need enough just to very lightly coat the grains of rice. 1Add the sesame oil and peas and fry for a couple of minutes,season with salt and black pepper as needed, then push rice to the side of the pan, making a empty circle in the middle. 1Then stir all together into the rice. 1Serve the rice topped with sliced spring onion
Rice. cooked rice. Leftover roast chicken, shredded OR 4 chicken beasts cooked and shredded. When this has cooked add the cooked rice, chicken, soy sauce, egg and the other half of the tablespoon of oil and cook for a further 10 mins then serve. When it is almost at smoking point, add the cooked rice and stir-fry for about 3 minutes. 10 mins When this has cooked add the cooked rice, chicken, soy sauce, egg and the other half of the tablespoon of oil and cook for a further
Chop the chicken pieces up and add to the frying pan. chicken (leftovers), chopped. Cook the 2 packs of rice in the microwave for 2 minutes (I usually use one pack of egg friedrice and one pack of vegetable rice). Add rice to the pan, along with sweetcorn and cook for 5 minutes. 2 packs microwave rice (or cook your own rice)
Add the garlic, ginger and chicken breast. 1 medium chicken breast diced. 120 g of cooked wholegrain rice. Add the rice and cook for a further 3 minutes. 1 medium chicken breast diced. 120 g of cooked wholegrain rice