YOU Magazine | 25
Soy honey chicken fried rice (Packed full of nutrient goodness)
2C cold cooked rice (preferably cooked the night before and left in the fridge overnight to dry out) 3T peanut oil 1 small onion, diced 4 small cloves of garlic, diced small 3/4 t chilli, minced (optional) 1cm thinly julienne sliced ginger 4 eggs, lightly beaten. 2T soy sauce
1/2 red pepper, finely diced 1/2 green pepper, finely diced 2 green spring onions, sliced thinly across 3 chicken breasts diced with 3T soy sauce massaged into it. Drizzle over breasts 1t honey and leave 3-4 hours or overnight
– Cook rice beforehand either in a rice
cooker or on the stovetop, cool, store in fridge a day before. – Marinate chicken overnight if possible in soy sauce and honey, place in fridge. – Slice and dice vegetables, set aside. – Whisk eggs together, season with salt and pepper and then heat 1T peanut oil in a pan. Cook egg in a pancake format, place on chopping board and cut into squares and set aside.
– Cook chicken in a pan or wok until cooked through with 1T peanut oil. – Add the onion, garlic, chilli, and ginger, and fry until cooked through. Then add the precooked rice and pre-fried egg and soy sauce. Add spring onions and peppers. – Serve in a bowl, place a plate over and turn upside down on a serving plate. recipe and photograph by Jane Logie
Ashburton Guardian, YOU Magazine, Saturday, March 14, 2015