About this recipe:This fried rice recipe uses leftover brown rice. Feel free to use cooked white rice, but make sure it's cold before making this dish. With rice, chicken, peas, peppers and onions, it's a good square meal.
2 tablespoons vegetable oil, divided
225g skinless, boneless chicken breast fillets, cut into strips
1/2 red pepper, chopped
3-4 spring onions, chopped
4 cloves garlic, finely chopped
585g cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
150g frozen peas, thawed
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Method Prep:20min › Cook:15min › Ready in:35min
Heat 1 tablespoon of vegetable oil in a large frying pan set over medium heat. Add the chicken, pepper, spring onions and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
Heat the remaining tablespoon of oil in the same frying pan over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas; continue to cook for 1 minute. Return the chicken mixture to the frying pan and stir to blend with the rice and heat through before serving.
Didn't have any chicken, spring onions or peppers so substituted mushrooms, onions and wine vinegar for rice vinegar. Added a touch of sesame oil on the brown rice to finish. Dinner rated 10/10 by my housemate so now added to favourites. Thank you. - 23 Nov 2011