Firstly apologies for the photo. I was hungry. I took a quick snap and ran off with my dinner without giving it another thought.
Turns out the photo was rubbish, but the rice was not. I can't take another one, because, well, it's all gone!
This is a top week day meal, quick, tasty with minimal fuss. Kid friendly too.
I cook the rice and chicken in my thermomix and then finish it all off in the fry pan
Shredded Chicken with Fried Rice
350-400g jasmine rice*900g water
1 chicken breast (cut into 5 pieces)
2 eggs, beaten
2 cloves garlic, crushed
Small piece of ginger (about the size of a $2 coin), grated or finely chopped
1/4 red capsicum finely diced
2 spring onions, thinly sliced
3 rashers short cut bacon, finely diced
2tbs soy sauce, or more to taste
2tbs oyster sauce, or more to taste
Oil for frying (rice bran or coconut are my favourites)
Weigh the rice into thermomix basket. Remove basket and rinse rice under cold running water. Place basket back into the thermomix bowl. Add 900g of hot water. Place lid and MC on thermi and cook for 20 minutes, speed 3 on varoma temperature.
Meanwhile add chicken breast to varoma. When the rice counts down to 15 minutes, remove the MC and add the varoma to top to cook the chicken.
When the rice and chicken are cooked, remove the chicken and set aside.
Remove the rice and basket and set aside.
Discard the water from the thermomix bowl and place the chicken back in the bowl. Shred the chicken on speed 6 reverse for 10-20 seconds, until finely shredded.
Set aside with rice.
Meanwhile heat a large frypan with a small amount of oil. Add eggs and scramble, or cook as an omelette and slice. Remove from pan and set aside with chicken and rice.
Add more oil to the pan. When hot add garlic, ginger, onions, capsicum and bacon (and carrots if using) and fry until soft, around 5 minutes.
Add rice and stir to mix through garlic and ginger mix. Add the sauces to the pan and mix to combine. (if making the thai variation, add sweet chilli also).
Add chicken and egg and stir to combine.
If making the thai variation, stir through the basil leaves at the last minute, and serve.
Variations
- Vegetarian option - omit chicken and add more vegetables such as carrot.
- Marinade the chicken in oyster sauce and soy or honey and soy before cooking.
- Add sliced carrot, 1 tbs sweet chilli sauce and fresh thai basil leaves to the rice while frying for a Thai flavoured fried rice.
- To speed up the process cook the rice the night or morning before and keep in the fridge until your ready to fry.
*You could make this even healthier buy using brown rice, increase the cooking time to about 30-35 minutes. I don't because I just don't like it...plain and simple. It's one healthy alternative I just can't come to grips with but I guess you can't win them all.