*Quick and Easy Chicken Fried Rice*
Serves 2 adults Nothing could be quicker or easier. This is really tasty too. The perfect "drop of the hat" store cupboard mid-week supper! If you have leftover cooked roast chicken, you can use it instead of the chicken breasts called for. 1 single serving pouch of frozen microwaveable steamed vegetable mix, partially cooked and then well drained (I use the one with carrots, peas and green beans) 1 small red onion, peeled and slivered
1 (2-serving size) pouch of cooked Basamati Rice 2 boneless, skinless chicken breasts, cut into thin slices, crosswise 2 TBS dark soy sauce 2 TBS runny honey 1/2 tsp Chinese Five Spice powder fine sea salt and black pepper to taste 1 TBS sunflower oil 1 small tin of pineapple chunks, drained well (about 1/2 cup) 1 large free range egg, beaten Place the sliced chicken into a bowl. Add the honey, soy sauce, five spice powder and some salt and pepper. Give it all a good stir and set aside. Heat the oil in a large skillet. Add the onion. Cook and stir for several minutes. Add the chicken and cook, stirring, for several minutes, until the chicken is cooked through. Toss in the drained veggies. Cook for a few minutes, stirring until they are done. Stir in the rice and heat through. Add the beaten egg, and cook, stirring to distribute the egg throughout until the egg is cooked. Stir in the pineapple and heat through. Taste and adjust seasoning as necessary and then serve immediately. |
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