Chicken and vegetable fried rice
This Asian-flavored fried rice combines chicken breasts, celery, carrots, snow peas and scrambled eggs in a tasty mix that will please young and old alike!
20 min
6
13 min
Freeze for three months.
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Ingredients
- 2 tbsp (30 ml) olive oil
- 450 g (1 lb) chicken breasts, cut into strips
- 3 celery stalks, chopped
- 1 grated carrot
- 1 cup (250 ml) chopped button mushrooms
- 1 cup (250 ml) snow peas
- 1 chopped yellow onion
- 3 cloves garlic, chopped
- 2 eggs
- 4 cups (1000 ml) cooked basmati rice
- ¼ cup (125 ml) soy sauce
- 3 tbsp (45 ml) Worcestershire sauce
- Pepper from the mill
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Preparation
- In a large pot, heat the oil and cook the chicken for 5 minutes,
- Add celery, carrots, mushrooms, peas, onion and garlic and cook for another 5 minutes.
- Make a well in the center of the pot and crack the eggs into it.
- Gently stir the eggs until cooked.
- Stir in rice, soy sauce and Worcestershire sauce, pepper to taste.
For the adventurers
Notes and tips
Add 2 tbsp (30 ml) grated fresh ginger in step 5.
1 comment
4/5
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Toujours gagnant avec toute la famille et vraiment simple à cuisiner. Un classic.