When I boiled the chicken boils this week, I also boiled another one I had saved in my freezer. So that gave me extra chicken bits leftover for this stir fry dish. Sometimes we only have a small amount of chicken but it’s still enough with all the healthy vegetables that go in this meal. We used broccoli and carrot this time, but any odds and end of vegetables will do. I often use thin slices of cabbage or peppers saved from other meals.
The Chinese 5 spice gives this dish it’s delicious flavour, and I can’t think of stir fry without that aroma. If you look online you can make 5 spice yourself if you can’t find it in a supermarket. I’ve had to do this before and no one could tell this difference.
Toast or Porridge
Tomato and cheese Toasty
Chicken Stir fry rice
Chicken Stir fry and egg rice
200g long grain rice
bits of saved chicken from the bones
Few florets of broccoli
1 medium carrot
1 teaspoon Chinese 5 spice
1 tablespoon soy sauce
1 tablespoons cooking oil
1 cloves of garlic
1/2 inch piece of ginger
1 slice of pepper chopped
Cook the rice according to the packet instructions.
Meanwhile slice up the vegetables in to 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 and ginger and cook for another minute, then add the carrots.
After the carrots have softened in about 5 minutes add the broccoli. If you have a microwave cook the egg with a little salt and pepper in a mug for about 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 added to the wok with the soy sauce stir well then add the egg and the chicken and cook for a few more minutes, season with more soy sauce if it needs it.
Serve with a squeeze of lemon if you want.