Chicken & Vegetable Fried Rice

Name: Chicken & Vegetable Fried Rice
Yield: 6 servings
Ingredients: 900 g Rice, cooked, chilled; 600 g Chicken, cooked; 200 g Carrot; 200 g Peas, frozen; 150 g Red pepper; 4 Spring onion; 3 Garlic; 3 Egg; 60 ml Soy sauce; 10 ml Sesame oil; 15 ml Cooking oil, neutral; 10 g Ginger (optional)

A quick fried rice made with cooked chicken, chilled rice and plenty of vegetables. A practical way to turn prepared ingredients into another complete meal.

Serves 6

Ingredients

900 gRice, cooked, chilled
600 gChicken, cooked
200 gCarrot
200 gPeas, frozen
150 gRed pepper
4Spring onion
3Garlic
3Egg
60 mlSoy sauce
10 mlSesame oil
15 mlCooking oil, neutral
10 gGinger (optional)

Equipment

Frying pan

Method

Have the cooked chicken ready and use rice that has been cooked, cooled promptly and kept chilled.
Dice the carrots and red pepper, slice the spring onions, and finely chop the garlic and optional ginger. Cut or shred the cooked chicken into bite-sized pieces.
Heat the neutral oil in a large frying pan over medium-high heat. Add the carrots and cook until they begin to soften. Add the red pepper, frozen peas, spring onions, garlic and optional ginger and continue cooking until the vegetables are tender but still have some bite.
Push the vegetables to one side of the pan. Add the eggs to the empty side and scramble until just set, then mix them through the vegetables.
Add the cooked chicken and chilled rice. Stir-fry over high heat, breaking up any clumps of rice, until everything is piping hot.
Add the soy sauce and sesame oil and toss thoroughly. Serve immediately.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.