Kid-friendly chicken fried rice
Katerina | Once a Foodie
drizzle of olive oil
(I use olive oil infused with garlic)
cooked green peas
mixed steamed veggies (about 75 g, chopped)
(I used broccoli, carrot and green beans)
small red capsicum, diced
grilled chicken breast, chopped into small pieces
small can of baby corn, drained and rinsed (about 125 g)
steamed rice with quinoa (about 400 g)
tomato sauce (homemade, if you have any)
chicken stock pot (about 14 g)
handful of grated cheese (tasty or mozzarella, or a mixture of both)
Heat the olive oil in a large frying pan and add the whisked eggs.
Make a flat thin omelette by cooking the eggs on one side until firm, then flip and cook the other side.
Once the omelette is done, take it out of the pan, place onto a plate and let it cool down.
Once cool, slice the omelette into thin strips and set aside.
Cook the rice with quinoa in the microwave according to the instructions.
In the same frying pan, place rice with quinoa, green peas, steamed veggies, capsicum, chicken, corn, sesame oil, soy sauce, tomato sauce, stock pot and water.
Cook for about 5 minutes, until there is no more liquid.
Turn off the heat, sprinkle cheese onto the mixture as well as the sliced egg omelette. Mix all together and serve.
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I would say this serves about 4 to 6 people, depending on how hungry you are. Feel free to substitute other veggies or meat you may have in your pantry/fridge - this is a perfect recipe for this!
This recipe was inspired by a fabulous recipe for chicken fried rice in the
Women's Weekly Express cookbook
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(c) 2020 – copyright Once a Foodie (onceafoodie.com). All rights reserved.