Rice is a versatile food. It can be used as a side dish on its’ own, or add veggies, your favorite meat, seasonings, and bam – you have a meal.
I use gluten free rice as I am intolerant to gluten. Honestly the family can’t tell the difference. Feel free to substitute this recipe with your favorite rice. Typically this dish is made with white rice. You can add or substitute available veggies from your refrigerator. It will be awesome!
Quick tip: I like to cook the chicken separately with garlic to infuse the chicken with a garlicky flavour. Also, if necessary, add a little water when stir frying to help avoid burning or drying out. Ease in the soy sauce and sesame oil to your liking.
PREP TIME 15 mins
COOK TIME 10 mins
TOTAL TIME 25 mins
Serves: serves 4
1 tbsp butter
1 tbsp extra virgin olive oil
1 tbsp water
1 tbsp garlic minced
1 tsp red pepper flakes
1 onion chopped
4 green onions chopped
2 cups cooked gluten free rice (for the gluten free version) – day old
2 tbsp soy sauce
1 tsp sesame oil
1 tsp fresh ground pepper
1 cup cooked chicken meat – breast meat chopped
LET'S DO THIS!
add egg and water to a small bowl and whisk lightly
in a pan melt butter over medium heat and add egg
leave until cooked and remove from pan – cut into thin strips
wipe butter from pan with a paper towel (careful if the pan is hot)
heat oil in the same pan and saute garlic and onion until soft
add rice, soy sauce, sesame oil, pepper, red pepper flakes, and green onions