15 August 2015
Chicken and mushroom fried rice
Ingredients
375g (13 oz) uncooked white rice
1 knob butter
2 skinless chicken breast fillets, diced
salt to taste
2 eggs, beaten
75g (2 oz) mushrooms, sliced
2 spring onions, chopped
1 tablespoon soy sauce, or to taste
Prep:10min › Cook:35min › Ready in:45min
1 Cook rice according to packet instructions. Allow to cool (or use leftover rice straight from the fridge).
2 Heat butter in a large frying pan over medium-high heat. Brown chicken in butter and season with salt to taste. Once cooked through and no longer pink in the centre, remove chicken from pan and set aside.
3 Transfer cooked rice to the pan in which the chicken was cooked, stirring to brown.
4 In a separate pan, lightly scramble the eggs - then add this to the rice.
5 Stir in chicken, mushrooms, spring onions and soy sauce. Serve immediately.
