This is a lovely fried rice recipe that can be as smart or as economic as your budget will allow. This is a basic suggestion which takes advantage of chicken thigh meat, but one could use chicken breast meat or pork tenderloin. One could replace the prawns with smoked ham. The green beans could be swapped for mangetout. There are many varieties of mushrooms so feel free to add some shiitake or other mushrooms in place of the button mushrooms.
Serves 4 people
Ingredients:
200g white long-grain rice or basmati rice (uncooked)
3 eggs
200g chicken thigh meat, chopped into chunks
4 tbsp yakitori sauce
2 tbsp grated ginger
2 tbsp vegetable oil
70g green beans, cooked
80g sweetcorn, canned or frozen
8 button mushrooms, quartered
2 spring onions, halved lengthways and cut into batons
180g prawns, cooked and shelled
2tbsp light soy sauce
Salt to season
Method:
Cook the rice according to packet instructions, and allow to cool.
Whisk the eggs in bowl.
Marinade the chicken in the yakitori sauce with ginger for at least 1 hour before cooking.
Stir fry the chicken in a little oil in a medium hot wok. Cook until done.
Clean the wok for the next step.
Add a little oil to the wok and heat on high.
Add the beans, corn, mushrooms and onions to the wok and cook till just done.
Add the chicken and prawns and heat through.
Add the rice and fry till the grains start to toast.
Pour the beaten egg over and stir till the egg is cooked with the rice.
Add soy sauce to this fried rice and season to taste with salt and pepper.
Recipe by Chrissie Walker © 2018