Ingredients
9 total- 250 g of wholegrain basmati rice
- 1 kg of mixed vegetables (use any raw veg you have to hand, such as carrots, broccoli, green beans, peppers, spring onions, mushrooms and cabbage, in any combination you like)
- 2 tbsp of vegetable oil
- 4 garlic cloves, finely grated
- 4 cm of ginger, finely grated
- 2 tbsp of fish sauce
- 1 tbsp of soy sauce
- 4 eggs, beaten
- 20 g of coriander
Method
4 stepsStep 1
Place the basmati rice into a saucepan with 500ml water. Bring to the boil, then reduce the heat, cover the pan with a lid and cook for 12 mins. Then turn off the heat and allow to steam for 3 mins before uncovering. All the water will have been absorbed.
Step 2
While the rice cooks, gather your vegetables from the fridge and chop into strips or chunks that are about the same size, so they cook evenly. For example, peel carrots and broccoli stalks into ribbons or cut into matchsticks, cut broccoli florets up small, roughly dice peppers and shred cabbage.
Step 3
Heat the vegetable oil in a wok and, when hot, add in 300g left over roast chicken and vegetables along with the garlic and ginger. Once the veg starts to turn golden, add the cooked rice and toss well to mix. Add the fish sauce and soy sauce to season as you go.
Step 4
Add the beaten eggs and fold into the hot rice. Keep moving the rice around until the egg is cooked through. Turn off the heat, stir through the chopped coriander, or other herb of your choice, and serve.