We used up the last of the peppers for this stir fry today, and finished off the bits of chicken meat to use them up too. I also had an egg leftover, which along with the vegetables made a sizable amount.
We also had to use gluten free soy sauce which is quite a bit more expensive, as regular soy has gluten in which I had been unaware of. Doing a gluten free week has made me aware of the extra cost and how careful you have to be when preparing food. Also it takes a lot longer reading the food labels in the supermarket.
Egg salad sandwich
Chicken and egg Stir fry rice
Leftovers stir fry and egg rice
300g long grain rice
1 medium carrot sliced thinly
2 teaspoons Chinese 5 spice
2 tablespoons gluten free soy sauce
2 tablespoons cooking oil
2 cloves of garlic
1 inch piece of ginger
Thin slices of leftover peppers
Few frozen peas defrosted if you have them
Any bits of chicken you have boiled off the bones
Cook the rice according to the packet 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 and ginger and cook for another minute, then add the carrots.
After the carrots have softened in about 5 minutes add the peppers, chicken and peas. 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 add to the wok with the soy sauce and stir well. Add the egg, and more soy sauce if it needs it.
Serve with a squeeze of lemon if you want.