Chicken and vegetable fried rice
Chicken and vegetable fried rice. It has to be quick and easy tonight as I’ve got 500 Christmas cards to sign and then 150 Takeaway…
- Chicken, cut into strips and marinated for 10 mins in soy sauce and ginger.
- Sliced vegetables of your choice.
- Eggs (1 or 2)
- Cooked rice – heated in microwave before adding to dish.
I always cut up my chicken with kitchen scissors so I don’t have to scrub a board. I’m a lazy chef at heart.
Quickly marinade the chicken with a splash of soy sauce and a sprinkle of powdered ginger or a grating of fresh.
You do know to keep your fresh ginger in the freezer and just grate what you need into dishes don’t you? Forget all that nonsense about scraping the fresh stuff with a spoon. Chefs always freeze it.
Slice an onion, divide broccoli into tiny florets, slice a pepper. Basically whatever you have. I don’t have much tonight.
Stir fry the chicken in a bit of sunflower oil, remove and fry up the veg in the same pan. Keep it all moving so it doesn’t brown too much.
Remove the veg then rinse and dry the pan, add some oil and heat gently while you mix the eggs in a bowl with a fork.
Let it form an omelette and then hash it up into bits.
Heat the rice in a microwave then add to the egg. Add the chicken and vegetable and taste to check seasoning.