With homemade chicken stock comes pulled (shredded) chicken. There isn’t an easier protein to incorporate into meals. I love adding it in pasta dishes and wraps. But nowhere else does it shine like in fried rice. The chicken would already be full of flavour (from the stock)—you add it to the rice, almost as an afterthought, but it elevates the meal to great heights. And, to boot, the meal is a breeze to cook, won’t take you more than 30 minutes to prepare, and it’s packed full of healthy veggies.
How to make the fried rice
- 1 cup cooked rice.
- 1 portion cooked, shredded chicken (preferably, from your homemade chicken stock).
- Half an onion, 1 garlic clove and half a green bell pepper, all chopped.
- Salt and black pepper.
- Mixed, dried herbs.
- Assortment of chopped veggies—handful of broccoli, green beans, cauliflower and 1 carrot. A handful of sugar snap peas.
- Vegetable oil.
- In a pan, add the vegetable oil, onion, garlic, green pepper, black pepper and dried herbs. Place on medium high heat and fry until the vegetables begin to sweat.
- Add the rest of the veggies (broccoli, green beans, carrot, cauliflower, sugar snap peas), sprinkle salt, stir, and cover the pan. Allow them to cook for about five minutes, or until cooked but still crunchy.
- Add the chicken, stir, and cover the pan for a minute.
- Add the rice, switch off the stove and fry for about a minute.
Your meal is ready. Nothing could be simpler than that.