chicken “fried” rice

Written By Nikola Szentirmay-Ross

cravings for takeaways but want something you know will fuel you better?.

serves 3-4

  • 800g chicken tenders

  • 1 tbsp fresh grated ginger

  • 4 tbsp soy sauce

  • 1 tbsp dried or fresh coriander

  • 1 tbsp mirin (or other vinegar)

  • 2 medium zucchini

  • 1 large (or 2 small) carrot

  • 4 x-large portobello mushrooms

  • 1 1/2 cups jasmine rice (to serve)

put rice in pot with 3 cups boiling water. simmer for 20 minutes.

toss chicken tenders in ginger, coriander, soy sauce and mirin. Cook in a hot pan for 6-7mins each side.

while chicken is cooking, chop vegetables into 1cm pieces.

take chicken out and set aside.

cook vegetables through (about 5 min) and then add cooked rice to pan. mix through and then top with chicken.

Nikola Szentirmay-Ross
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