Fried Rice Forever

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Fried Rice Forever

Yield 4-6

Author Lucy Tweed

Cook time

25 Min

Total time

25 Min

Make this over and over, fill troughs and lunch tubs all week.

Ingredients

Marinade

• 2 teaspoons grated ginger
• 1 cup (80 ml) mirin
• 1 teaspoon sugar
• 2 tablespoons sesame oil
• 1 teaspoon sea salt

Fried Rice

• 2 chicken breast fillets (about 500 g/1 lb 2 oz), chopped into 1 cm (1⁄2 inch) cubes
• 4 cups (740 g) leftover cold rice (jasmine, basmati, brown ... doesn't matter)
• 2 eggs, beaten
• 4 cm (11⁄2 inch) knob of ginger, grated
• 2 spring onions (scallions), finely chopped
• 3 tablespoons rice bran oil, divided
• 1 tablespoon chicken stock powder
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 cup (135 g) grated zucchini (courgette)
• 1 cup (140 g) frozen peas
• 1 cup (155 g) grated carrot
• 1⁄2 teaspoon sea salt

Optional

• Chilli (if you like it spicy)

Instructions

1. Start by combining the marinade ingredients in a bowl - ginger, mirin, sugar, sesame oil, and sea salt. Add the chopped chicken to the marinade, coat it well, and let it marinate while you prepare the other ingredients.
2. In a frying pan, heat 1 tbs the rice bran oil over medium-high heat. Add the grated zucchini, frozen peas, grated carrot, and 1/2 teaspoon of sea salt. Cook the vegetables until they soften, then transfer them to a plate.
3. Return the pan to medium-high heat and add the marinated chicken. Cook the chicken for about 10 minutes until it's golden and cooked through. Once done, remove the chicken from the pan.
4. In a bowl, place the leftover cold rice and pour the beaten eggs over it. Gently toss the rice and eggs with a fork, ensuring that every grain is coated and broken up into separate grains.
5. In the same pan, add the ginger and spring onions and stir-fry them in rice bran oil over high heat for a few minutes until they start to brown and smell fantastic.
6. Add the eggy rice to the pan and stir well. Add the chicken stock powder and sugar, and cook, stirring, for about 5 minutes until the grains begin to turn golden.
7. Return the cooked vegetables and chicken to the pan and stir until everything is warmed through.
8. Finish the dish by drizzling with sesame oil and, if you like it spicy, you can also add some chili.

Nutrition Facts

Calories

821

Fat

18 g

Sat. Fat

3 g

Carbs

149 g

Fiber

5 g

Net carbs

144 g

Sugar

17 g

Protein

15 g

Sodium

1353 mg

Cholesterol

66 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.