Chicken Egg Fried Rice
Serves
3
Calories
381 per portion
Ingredients
2 tsps olive oil
150g red onion, chopped
150g carrot, diced
10g fresh ginger, chopped
2 garlic cloves, chopped
a pinch of sea salt
40g chestnut or button mushrooms, sliced
250g chicken breast, diced
300g cooked brown rice (130g dry weight)
2 tsps soy sauce or tamari
2 tsps toasted sesame oil
3 eggs, beaten
2 spring onions, sliced
How To
Heat the olive oil in a wok over a medium flame. Add the onion and fry gently for 4 minutes, stirring occasionally.
Add the carrot and fry for 3 minutes, stirring occasionally.
Add the ginger, garlic and salt and fry for 3 minutes, stirring occasionally.
Add the mushrooms and chicken and cook for 5 minutes, stirring occasionally until the chicken is thoroughly cooked.
Add the cooked rice, soy sauce and sesame oil and stir well.
Add the eggs and half of the spring onion and stir well until the eggs are cooked.
Serve garnished with the remaining spring onion.
Store any leftovers in an airtight container and refrigerate for up to 2 days.