It’s back to work for me this week, which means I am exhausted and can’t wait for the weekend! Oh, and it’s only Tuesday insert crying face emoji
The one thing I am always looking forward to (except the weekend) is the food I’ll be cooking up I know I’m not the only one who feels this way.
However, with a busy schedule and blogging, it is sometimes hard to slave over the stove to make something comforting and delicious.
My recipe for chicken fried rice however is whipped up in 20 minutes and is packed with delicious veggies, chicken, and rice. Most importantly my kids enjoy it which is a bonus!
Here is how you can make it!
Chicken Fried Rice
250 g Boneless Chicken cut into strips
4 cups cooked rice (I added Tumeric powder to my rice, this is optional)
3 large eggs, whisked
6 cloves garlic, sliced finely
Salt to taste
1 teaspoon white wine vinegar
1 cup shredded cabbage
1 cup carrots, julienned
1 cup red and green pepper, sliced finely
Green onion to garnish
Heat a tablespoon of oil in a large pan and add the beaten eggs. Add a pinch of salt and pepper, and then scramble the eggs. Remove onto a plate and set aside.
Add another 2 tablespoons of oil to the pan and add the slices of garlic, add the chicken strips and fry on high heat, add salt and black pepper, and mix and fry until the chicken strips have browned.
Add 2 tablespoons of soy sauce, mix and continue to fry the chicken for 2 mins on medium-high heat.
Mix in all the veggies and fry for another 2 minutes.
Add in the rice and mix with the chicken and veggies.
Season with salt and black pepper – if needed.
Add 1 teaspoon of white wine vinegar and 2 tablespoons of soy sauce. Mix through and fry for 5 minutes on medium-high heat.
Add the scrambled egg and the spring onion.
Toss well and serve.