Stir fry rice is a tasty way of using up the last of the challenge food. With just a few stock cupboard ingredients you can make a delicious meal in minutes.
Toast and jam
Swede and carrot soup
Stir fry rice
Stir fry rice
1 cup of rice/2 cups of water
Leftover chicken bits
1 small carrot sliced with a peeler
Few slices of cabbage thinly sliced
Few slices of leftover pepper
2 mushrooms sliced
2 tablespoons of soy sauce
1 teaspoon 5 spice paste
Squeeze of lemon juice
Tablespoon of honey
1 clove of garlic
1 cm of fresh ginger (optional)
1/4 teaspoon dried chilli
Serve with sweet chilli sauce if you like
Cook the rice perfectly as per day 1 instructions.
Meanwhile slice up the vegetables into thin strips, and chop up the garlic, chilli and ginger finely.
Heat the oil in a wok or high sided frying pan, and add the 5 spice. Cook for a minute and add the garlic, chilli, honey and ginger and cook for another minute, then add the vegetables.
After the vegetables have softened in about 5 minutes add the chicken. If you have a microwave cook to scramble the egg with a little salt and pepper in a mug for 30 seconds until cooked and mix to break it up. If not, make a well in the pan and scramble straight into the dish.
After the rice is cooked, drain and add to the wok with the soy sauce and stir well. Add more soy sauce if it needs it.
Serve with a squeeze of lemon and sweet chilli sauce if you want.