Recipe – Chicken & mushroom fried rice

This recipe makes a quick easy midweek meal for the whole family. It can be eaten as a main course or as a smaller side dish. I used whatever veg we had in but you can change it to suit you.

Ingredients (serves 4 as a main dish)

  • 2 bags of boil in bag rice (the cheats option)
  • 1 tbsp oil (or you can use spray oil. none is needed if you use a ceramic or stone pan)
  • 2 chicken breasts, diced
  • 200 g mushrooms, sliced or quartered
  • 4 large spring onions
  • 100 g garden peas (tinned or frozen)
  • 2 medium eggs
  • 10 g butter
  • 4 tbsp soy sauce (I use reduced salt)
Method
  • Cook the rice according to packet instructions.
  • Preheat a large frying pan or wok and cook the chicken until golden.
  • Add the mushrooms to the pan and cook for a couple of minutes.
  • Add the spring onions and the peas and continue cooking on a lower heat.
  • In the meantime in a separate pan, melt the butter and then add the eggs and cook until scrambled. 
  • Add the egg to the pan with the chicken and vegetables.
  • Add the cooked rice to the pan and then toss everything with the soy sauce.
  • Enjoy!

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