About this recipe:A simple way to use up leftover chicken, as well as leftover rice or vegetables.
375g (13 oz) uncooked white rice
1 knob butter
2 skinless chicken breast fillets, diced
salt to taste
2 eggs, beaten
75g (2 oz) mushrooms, sliced
2 spring onions, chopped
1 tablespoon soy sauce, or to taste
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Method Prep:10min › Cook:35min › Ready in:45min
Cook rice according to packet instructions. Allow to cool (or use leftover rice straight from the fridge).
Heat butter in a large frying pan over medium-high heat. Brown chicken in butter and season with salt to taste. Once cooked through and no longer pink in the centre, remove chicken from pan and set aside.
Transfer cooked rice to the pan in which the chicken was cooked, stirring to brown.
In a separate pan, lightly scramble the eggs - then add this to the rice.
Stir in chicken, mushrooms, spring onions and soy sauce. Serve immediately.
Made this tonight for me and my partner, was absolutely gorgeous!
Definately going to be making this again. Would be really nice with garden grown green beans and carrots instead of the mushrooms and spring onions. Will try this variation next time.
Thanks for sharing. - 26 Aug 2011