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Egg fried rice with chicken, prawns and vegetables makes a complete meal and rice recipes are generally very popular with children of all ages. It’s fun to serve chicken rice in a bowl with some child friendly chopsticks.
Ingredients
For the marinade
175g long grain rice
50g frozen peas
1 tbsp olive oil
140g onion, finely chopped
80g red pepper, diced
1 tsp garlic puree
150g chicken breast, diced
50g tinned sweetcorn
1 spring onion, finely sliced
For the sauce
2 tsp hoisin sauce
1 tsp ketchup
2 tsp soy sauce
1 tsp honey
100 ml chicken stock
2 eggs, lightly beaten
A little salt
1 ½ tsp sunflower oil
Method
Cook the rice in boiling water according to the packet instructions . Add the peas 4 minutes before the end of the cooking time. Drain well.
Heat the oil in a frying pan. Add the onion and fry for 3 minutes. Add the pepper and garlic and fry for 5 minutes until soft. Add thechicken and fry until just cooked. Add the rice, peas and sweetcorn and spring onion. Mix all of the sauce ingredients together . Pour over the rice and fry for one minute.
Season the eggs with a little salt. Heat the oil in a frying pan. Make a thin omelette by pouring into the pan and then swirl abound the base and cook for 2 to 3 minutes until just set. Turn out onto a board, cut into thin strips .
Add the strips of egg to the rice and serve.
MAKES 4 PORTIONS
