CHICKEN AND RICE STIR-FRY

Friday - - Recipe Cards -

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.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.