CHICKEN AND RICE STIR-FRY

Prep time 20 mins Cooking time 20 mins Serves 4 4 chicken breast fillets 200ml chicken stock 1 tbsp oil 1 onion, chopped 2 carrots, grated 1/2 head of cabbage, finely chopped 1 garlic clove, finely chopped 250g mushrooms, chopped 3 cups cooked rice 1 extra large egg Fresh coriander and soy sauce, to serve Cook the chicken in the stock until done. Cool, and shred. Heat the oil and sauté the onion, carrots and cabbage until glossy. Add the garlic and fry for another minute. Remove cooked vegetables and fry the mushrooms in the same pan until golden brown. Now dish the rice, fried veggies and chicken back into the pan and stir through. Create a space in the pan and break the egg into it. Stir-fry for a few seconds until cooked, then mix through the rice. Finish with a sprinkle of coriander and soy sauce.