Chinese rice with chicken
- Preparation and cooking time
- Prep:
- Serves 4
- 2tbsp Olive oil
- 250g Chicken breastcubed
- 200g Rice
- 2 Eggs
- 1 Onionfinely chopped
- 1 Clove of garliccrushed
- 1 Pepperdiced
- 100g Mushroomsfinely sliced
- 1 Carrotpeeled and grated
- 120g Frozen peas
- 150ml Very low salt chicken stock
- ½tbsp Tomato purée
- 1tsp Ground ginger or mixed herbs
Method
step 1
Heat most of the oil in a large frying pan. Sauté the chicken until brown, then set aside.
step 2
Meanwhile, place the rice in a saucepan, cover with boiling water, bring to the boil, then simmer for 15-20 minutes until cooked.
step 3
Beat the eggs and, using the remaining oil in a separate small frying pan, cook them for about 4-5 minutes to make a thin omelette. Place the omelette on a chopping board and slice into narrow strips about 2cm long.
step 4
Sauté the onion, garlic and pepper in the large frying pan (using more olive oil if necessary) for about four minutes until soft.
step 5
Stir the tomato puree, ginger and herbs into the dissolved chicken stock and add to the pan, along with the chicken. Simmer for 7-8 minutes, or until chicken is thoroughly cooked, adding the rice and egg for the last two minutes of the cooking time.