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Chicken, Rice & Vegetable Stir Fry
Chicken, Rice & Vegetable Stir Fry

I used only half of the meat that was cooked in the previous recipe. That was because there are only two of us and we aren't big eaters. As there was enough for four serves, half was sealed in a plastic take-away container and frozen. Vegetables are a matter of choice and availability. I've listed the ones I used.

½ of the cooked chicken pieces (Recipe BSR01), shredded small
1 carrot peeled and sliced thinly (diagonally is good)
2 Tbsp bean sprouts
½ onion coarsely chopped
¼ capsicum sliced thinly
1 stick celery sliced thinly
½ cup each frozen peas and green beans
1 mushroom, peeled and sliced
1 cup uncooked white rice
3 cups chicken stock (from the previous recipe)
1 tsp powdered garlic
1 tsp garam masala
2 tsps chicken stock powder
¼ tsp salt (optional)
¼ tsp pepper (optional)
1 Tbsp olive oil (or other cooking oil)

Put the rice in a pan with the chicken stock, bring to the boil while stirring occasionally. Turn down the heat and simmer for about 10 minutes until just cooked. Flush this with cold water to remove the starch and set aside.

In a wok or deep frying pan, warm the garlic and garam masala in the oil until starting to sizzle; then pop in all of the vegies and stir-fry for 5-10 minutes to soften slightly. Add the chicken and stir for about 3 minutes. Finally include the cooked rice, sprinkle on the stock powder and continue stir-frying to combine and heat.

TIP: Half an onion placed in a screw-top glass jar with a little water will keep in the fridge for up to a week.

Click here to view or print recipe in PDF.

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