Chicken Fried Rice
The Ultimate Performance Cookbook
Create a quick chicken fried rice dish with Greensbury's organic, free-range chicken breast delivered straight to your door. The whole family will love it.
2 chicken breasts, in sesame marinade (ingredients below)
150g cooked brown rice (uncooked weight 75g)
2 spring onions, sliced
1/2tsp garlic powder or 1 clove of garlic, grated
10ml sesame oil
1/2tsp soy sauce
100g petit pois
1 red pepper, diced
2tbsp sesame seeds
3tbsp soy sauce
2tbsp sesame oil
1tsp Szechuan peppercorns
1tsp Chinese five spice
1 garlic clove, minced
Cook the brown rice in a pan for 30-35 minutes. Cover with a lid for the final 5-10 minutes, then drain.
At the same time, roast the marinated chicken in the oven at 170°C for 25 minutes.
Heat the sesame oil in a wok or frying pan. Add the spring onions, red pepper and garlic, and gently sauté.
Pull apart the chicken with two forks and add to the pan. Add the cooked and drained rice, and stir, keeping the heat low. Season to taste.
Push the mixed rice to one side of the wok and crack the egg into the remaining space. Allow the whites to cook as though making an omelette, then stir into the mixture so it separates like scrambled eggs.
Season again, add the petit pois and continue stirring until cooked.
Serve with stir-fried green vegetables such as tenderstem broccoli and sugar snap peas.
Created by Nick Mitchell from The Ultimate Performance Cookbook