Chicken and vegetables fried rice

  • Preparation 25 min
  • Cooking 20 min
  • Servings 4
  • Freezing Absolutely

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Chicken and vegetables fried rice

  • 4 tablespoons olive oil
  • 3 celery sticks, sliced
  • 3 big carrots, cut lengthwise then sliced
  • 3 garlic cloves, finely chopped
  • 1 yellow onion, finely chopped
  • 1/4 teaspoon sesame oil
  • 1 teaspoon Italian spices
  • 1 teaspoon dried parsley
  • 600g skinless and boneless chicken breast, cut in cubes
  • 1/4 cup soya sauce
  • 10 big white mushrooms, cut in four
  • 150g snow peas, prepared and cut in half
  • 5 cups cooked basmati rice ( 1 1/2 cup raw rice )
  • 3 eggs
  • 2 cups chinese napa cabbage, cut in bug cubes
  • Salt and ground pepper

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Preparation

  • Heat the olive oil in a big pot at medium temperature. Add the celery and carrots and cook for 5 minutes while stirring often.
  • Add the garlic, onion, spices and sesame oil. Continue cooking for 2 minutes and stir well. Season with salt and pepper.
  • Add the chicken and soya sauce then cook for 4 minutes while stirring often. As you can see in this recipe, stirring is key HAHAHA. Throw in the mushrooms and keep on cooking for 2-3 minutes more.
  • Crank heat to maximum, add the rice and stir well. Form a hole in the center of the rice in order to see the bottom of the pot. Crack in the eggs and beat them for about 1 minute so that they start cooking a bit. Stir everything together and keep on cooking for 5 minutes more!
  • Remove from heat, add the Chinese cabbage and stir well. Serve immediately and add as much soya sauce as you  like!