recipes
Chicken fried rice
Ingredients
- 2 chicken stock cubes (Knorr)
- 500g basmati rice
- 2 medium carrots, diced (Emborg)
- Handful of frozen petit pois (Emborg)
- 2 tbsp butter substitute (Flora Cuisine)
- 1 onion, chopped
- 2 tsp minced garlic (Tiger Tiger)
- 1 tsp honey or brown sugar
- ½ tsp chilli powder
- ½ tsp minced ginger (Tiger Tiger)
- 500g chicken breast fillets, sliced into fine strips
- ½ red pepper, finely chopped
- 1 tbsp reduced salt soy sauce (Tiger Tiger)
- ½ tsp balsamic vinegar (Acetum)
Method
Bring a large pan of water to the boil. Add in the stock cubes, stirring until dissolved. Add in the basmati rice and carrots. Stir and bring back to the boil, cover and simmer until the rice is cooked as per packet instructions, adding peas for last 5 minutes. In a wok or large frying pan, heat the butter substitute. Add in the onion, garlic, honey, chilli and ginger and fry, stirring, until the onion has caramelized. Add chicken, red pepper and soy sauce to the onion mixture. Stir-fry until chicken is cooked and add balsamic vinegar. Drain the rice and add to chicken, mixing together thoroughly.
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