Dish of the day: Egg fried rice and Teriyaki Chicken
So this is my "fakeaway" for Friday night or any night this weekend. It's a brilliant fix if you are craving Chinese food as it's all the flavours and half the price. I don't eat Chinese food often as the MSG makes me stay up all night so this sort of recipe is so ideal and just lots of carbs!
A little warning: there is a long list of ingredients but it's such a simple recipe and you will really enjoy it. I think it's something all the family will love whilst sneakily giving them veg and all that nutritional value they may be missing.
- 2cm fresh ginger (peeled and chopped)
- 1 tsp tabasco sauce
- 3 tbsp dark soy sauce
- 3 tbsp Worcestershire sauce
- 1 tbsp sweet chili sauce
- 450g (or a pack) of chicken breasts chopped into thin slices
- Rice - enough for 4
- 1 cal spray
- 2 eggs
- 1 pepper
- 6 spring onions, chopped
- A pack of mange tout
- 3 tbsp light soy sauce
- optional: 1 chili for extra spice
1. Prepare your chicken and vegetables. Saves time in the long run!
2. Mix together ginger, taboo sauce, Worcestershire sauce, dark soy sauce and sweet chili sauce. Add chicken slices and mix together. Leave to rest for 5 minutes
3. Boil rice for 10 minutes.
4. Meanwhile get a non-stick frying pan and spray with 1cal spray. Add chicken breasts and cook 4-5 mins or until cooked through. Then take off the heat and cover with a lid.
5. Cook pepper, spring onion and chili in a large frying pan/wok for 3 minutes, then add mange tout for extra minute. Following this add rice and mix together.
Make a well in the middle and add the eggs then mix into the rice until egg is cooked.
6. Add light soy sauce, extra sauce from chicken mix, S&P and mix together. Serve with any extra veg or salad.
Enjoy sat outside in rainy England or watching Gogglebox