Chicken and Vegetable Fried Rice
Servings: 3 -4 people
Ingredients
- 2 chicken breasts
- 0.5 teaspoon garlic granules
- 0.5 teaspoon Chinese 5 spice
- 0.5 teaspoon chilli powder
- 2.5 tablespoons gluten free soy sauce
- 200 g uncooked rice
- 0.5 tablespoon sesame oil
- 1 onion (diced)
- 1 teaspoon chopped garlic
- A few broccoli florets (sliced)
- 1 red pepper (diced)
- 1 cup peas
- 2 tablespoons sweet chilli sauce
- 0.5 teaspoon rice wine vinegar
- Optional: 2 eggs
Instructions
- Start by preparing your chicken. Cut your chicken into thin strips and then add your garlic granules, Chinese 5 spices, chilli powder and a splash of the gluten free soy sauce. Mix well until everything is coated and set aside for 10 minutes. You can use this time to prepare all your vegetables.
- Put your rice on to cook on a saucepan on the hob. This usually takes around 15 minutes depending on your rice. Leave to cook while you start cooking the chicken.
- To a large frying pan add sesame oil followed by the marinated chicken. Cook on a medium to high heat, making sure to turn the chicken until cooked through (around 5 minutes). Add the onion, garlic, broccoli, pepper and peas and cook for another 5-10 minutes until everything is soft.
- Make the sauce by mixing the remaining gluten free soy sauce with sweet chilli sauce and rice wine vinegar. Turn the heat down to low and then add the cooked rice to the frying pan along with the sauce. Fry for a few minutes, stirring continuously so the rice doesn't stick until everything is coated.
- Optional: Add the eggs. Make a gap in the middle of the rice and crack your eggs along with a splash of soy sauce. Scramble the eggs and then leave to cook for a few minutes. Stir the scrambled egg through the rice and serve.