Ingredients
- 2 1/2 cups dried long-grain white rice
- 1 tablespoon peanut oil
- 1 brown onion, cut into thin wedges
- 2 garlic cloves, crushed
- 3 cm piece fresh ginger, finely grated
- 4 cups vegetables, diced (see note)
- 2 cups chicken, cooked and sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Fresh coriander leaves, to serve
How to Make
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Step 1: Cook rice following packet directions then drain and then rinse under cold water and then drain well.
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Step 2: Spread rice onto a tray. Refrigerate until cold, if time permits (if you don't refrigerate you could end up with gluey fried rice so would suggest you cook rice the day before and refrigerate).
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Step 3: Heat a wok over medium-high heat and add oil and swirl to coat and add onion and stir-fry for 3 to 4 minutes or until starting to brown and then add garlic and ginger and stir-fry for 1 minute and now add vegetables and stir-fry for 4 minutes or until tender, add chicken and rice and stir-fry for 3 to 4 minutes or until heated through, before adding combined soy and sugar and stir-fry for 1 minute and serve sprinkled with coriander.
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Step 4: NOTE - You could use a combination of frozen peas, canned or frozen corn kernels, carrot, celery and capsicum or choose your own mix of vegetables.
We hope you enjoy this recipe!
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