Rainbow Fried Rice
20 - 30 mins
Intermediate
Servings
2
This stir fry is a quick and easy way to use up a host of leftover veggies, in an interesting and flavoursome way.
Ingredients
Vegetables of your choice - we’ve used peppers, red onion, mushrooms, green beans and spinach
200g cooked chicken (or any meat of your choice)
1 egg
2 inch cube finely chopped ginger
2 cloves garlic, crushed
1 tbsp coconut oil
1 tbsp tamari soy sauce
1 tbsp sesame oil
400g cooked brown rice
1 chilli (optional)
Small handful roasted cashews (optional)
Instructions
Melt the coconut oil in a wok and fry the ginger, garlic, chilli (if using) and vegetables for a few minutes.
When browned, crack an egg in and scramble quickly.
Add in the cooked brown rice, cooked chicken, and tamari, and fry for another few minutes.
When nearly ready add in chopped spinach and mix through for 30 seconds.
Turn off heat, pour sesame oil over, mix and then serve.
If you want, garnish with chopped cashews.
