Chicken fried rice

2 cups long grain rice
600ml water
6 eggs, lightly beaten
50ml oil
1 onion, finely diced
1kg mixed frozen vegetables
300g grilled skinless chicken breast, sliced
45ml soy sauce, salt-reduced

Rinse the rice under cold running water. In a saucepan cover the rice with the water and bring to the boil with the lid on. Reduce heat to the lowest setting and cook for 20 minutes or until the water has been absorbed and the rice is cooked. Remove from the heat and allow to cool. Heat a wok or large frying pan with half of the oil Add beaten egg and cook until lightly scrambled. Remove eggs and roughly chop. Add the rest of the oil to the wok and add onion and vegetables. Stir-fry until nearly
cooked. Add cooked rice and chicken and heat through . Add eggs back to the wok with soy sauce
and mix thoroughly.

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