Monday 12th August 2013
A good recipe for any leftover roast chicken bits and odd bits of veg in the bottom of the fridge.
2 tbsp sunflower oil, to fry
250g basmati rice
pinch sea salt
100g courgettes, sliced (or/and any leftover bits of veg in the fridge)
150g mushrooms, sliced
½ red pepper, sliced
200g leftover cooked chicken, shredded
rasher or 2 of leftover bacon (optional)
4 tbsp soy sauce, plus extra to serve
1 tsp honey
1 red chilli, sliced
juice ½ lime (lemon would work, too)
freshly ground black pepper
big handful chopped fresh coriander
First cook the rice. Find a large pan with a tight-fitting lid, fill it with water and a pinch of salt and bring tothe boil. You need 5 times as much water as rice. Wash the rice under cold running water until it runs clear. Pour the rice into the boiling water and return to the boil. Stir once. Boil for exactly 7 minutes then drain well. Return the rice to the pan and slam on a lid. Leave to steam in its own heat undisturbed for 10 minutes. Fork up and it’s ready.
While the rice is cooking, heat the oil in a large wok or frying pan over a high heat and add the bacon. Cook for 3 mins. Add the peppers and cook for 2-3 minutes. Throw in the mushrooms and stir-fry for 2-3 minutes. Now add the courgette and chilli, toss for a minute then add the chicken. Now stir in the cooked rice. Splash in the soy sauce, honey, lime juice and lastly add the herbs. Toss around quickly then serve with extra soy sauce on the table.
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