Tag-Archive for » Rice «
This is a great after work fast meal as I just buy a whole barbecued chicken on my way home from work and use quick cooking rice. So you end up with a tasty meal with fresh vegetables cooked up in no time at all. I have listed the vegetables I used in this dish, as this is what I had left in the fridge that needed using up, so you can change vegetables and quantities. I usually make this with broccolini but I had some broccoli florets to use up so I used them instead.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 Barbecued chicken, shredded
2 Tablespoons peanut oil (divided use)
4 Eggs, beaten lightly
1 Onion, sliced thinly
3 Cloves garlic, crushed
2 Fresh red chilies, sliced thinly, add as few or as many seeds as you like.
7 Broccoli florets, chopped
120g Shiitake mushrooms, sliced thinly
1 Carrot, chopped finely (80g)
90g Snow peas, trimmed
3 Green onions, sliced thinly
3 Cups cooked long white grain rice
2 Tablespoons light soy sauce
3 Tablespoons hoisin sauce (I use blue dragon brand.)
11/2 Tablespoons ketjap manis (Sweet soy sauce)
Method
1. Heat 2 Teaspoon of peanut oil in a wok, add half the egg mixture, swirl to make a thin omelette. Remove omelette from wok, roll up then cut into thin strips. Repeat process using another 2 teaspoons of oil and remaining egg.
2. Heat the remaining oil in wok, stir fry onion, garlic and chili, until onion softens, add broccoli, mushrooms and carrot, stir fry 1 miunte.
3, Add sauces, snow peas, green onion, chicken and rice, stir-fry until vegetables are just tender and the dish is hot, add omelette, toss gently.
Serve immediately
Serves 4
All photos taken by me unless otherwise stated.
This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well.
As you can only 
buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Teaspoons fresh ginger, grated
3 Cloves garlic, crushed
1 Tablespoon fresh lemon grass, chopped finely or 1 Teaspoon concentrated lemon grass paste
100ml Sweet chili sauce
50ml Lime juice
3 Tablespoons coriander, chopped coarsely
4 Chicken breasts
Long-grain white rice 150g for a lighter meal 300g for more a main meal
2-3 Tablespoons extra chopped coriander
1 Cup water
1 Teaspoon chicken stock granules
2 Teaspoons cornflour
Method
1. Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
2. Drain chicken and reserve marinade.
3. Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
4. Boil, steam or microwave rice until tender, drain, stir in extra coriander.
5. Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
All photos taken by me unless otherwise stated.
