Fried rice and chicken 😋

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#friedrice #Lemon8 #lunches #lemon8challenge #food

Ingredients

• 3 cups long-grain parboiled rice

• 3 cups chicken stock (or water + stock cube)

• ½ cup vegetable oil

• 1 medium onion (chopped)

• 1 cup mixed vegetables (carrots, green beans, sweet corn, peas)

• 1 green bell pepper (chopped)

• 1 red bell pepper (optional, chopped)

• 1 teaspoon curry powder

• 1 teaspoon thyme

• 2 cloves garlic (minced)

• 1 teaspoon ginger (minced)

• 1–2 seasoning cubes (Maggi/Knorr)

• Salt (to taste)

• Protein of choice (diced chicken, liver, shrimp, or beef)

• 1–2 bay leaves (optional)

• Spring onions (for garnish)

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Instructions

1. Parboil the Rice

• Wash the rice and parboil it for 5–7 minutes. Drain and set aside.

• Alternatively, rinse thoroughly and cook directly with stock until 70–80% done (not fully soft).

2. Cook with Stock

• In a pot, add chicken stock, curry powder, thyme, bay leaves, seasoning cubes, and a little salt.

• Add the rice and cook until it absorbs the stock and is almost done. Don’t overcook. Spread on a tray to cool and prevent sogginess.

3. Prepare the Stir-fry

• Heat vegetable oil in a large pan.

• Sauté onions, garlic, and ginger until fragrant.

• Add your chosen protein (chicken, liver, shrimp, etc.) and stir-fry until cooked. Remove and set aside.

4. Add Vegetables

• In the same pan, add the carrots, green beans, peas, and sweet corn. Stir-fry for 2–3 minutes.

• Add bell peppers and spring onions. Season lightly.

5. Combine Everything

• Add portions of rice into the stir-fry pan and mix gently on medium heat. Do this in batches if your pan is small, so everything mixes evenly.

• Taste and adjust seasoning if needed.

6. Serve Hot

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