This recipe from Bord Bia is a great way to use up leftover rice sitting in the fridge. A few minutes in a hot pan will bring it back to life. You can also make it using a pouch of cooked rice or mixed grains.
Serves four. Time: 30 minutes.
Ingredients
4 chicken fillets, cut into chunky strips of c1 cm thick
2 tablesp rapeseed oil
Salt and freshly ground black pepper
1 onion, peeled and finely sliced
1 red pepper, deseeded and cut into thin strips
100g broccoli, trimmed and cut into small florets
2 garlic cloves, peeled and chopped
1 tablesp sesame oil
400g cooked rice/mixed grains
2 eggs
2 tablesp soy sauce
1 teasp honey
2 scallions, sliced
Method
To cook the chicken and vegetables: Heat a little oil in a large wok. Season the chicken with salt and black pepper, then add it to the wok. Allow to cook for four to five minutes until cooked through. Remove the chicken from the wok and keep warm while cooking the vegetables. Add a little more oil to the wok. Add the onion, red pepper, and broccoli and cook for four to five minutes. Stir through the garlic and cook for another minute. Remove the vegetables from the wok and keep warm along with the chicken.
Add the sesame oil to the wok. Then add the rice/grains and stir to break up any lumps. Mix the eggs with the soy sauce and honey, then add this mixture to the wok. Stir well and allow to cook for a minute or two. Add back the chicken and vegetables and stir to mix into the rice mixture. Taste and season.
To serve: When everything is warmed through serve either in a large serving dish or in individual bowls. Sprinkle over the sliced scallions.
Nutritional analysis per serving: Energy 389kcal; protein 37g; fat 13g; iron 1.8mg; carbohydrate 40g.
