recipe on a budget: Chicken fried rice with egg and bok-choy

19 Sep

Hola 🙂 This is the second recipe which fits the budget theme. It costs A$1.90 per serve. It’s a simple dish, yet so tasty. At first, when I looked at the ingredients, I thought it wouldn’t taste nice, because looks like it doesn’t have much seasonings. But, never judge a recipe by it’s ingredients. It’s so tasty, I actually thought it’s kinda similar to the one they serve in the restaurants.

Ingredients: this recipe is for 4

1 cup rice (preferably long grain, ie. basmati)

1-2 tbsp olive oil

2 eggs, cracked, quickly beaten

1/2 onion, chopped

1 carrot, diced

200g canned corn kernels

1/2 bunch of bokchoy

2 tbsp soy sauce (reduced salt- if you’re concerned)

1 tsp sesame oil

1/3 bunch of coriander or parsley, chopped

400g skinless chicken thigh fillet

Directions:

1) Cook rice in rice cooker with approximately 1.5 cups of water (I measure it with my fingertip :P). Transfer to a plate, cover with plastic wrap and refrigerate until a bit cold.

2) While it’s cooking, you could start chopping the onion and parsley/coriander and dicing the carrots. Remember, NEVER chop vegetables and chicken/meat on the same chopping board to prevent contamination. Always use different one. And, when you set them aside, make sure you keep them on separate plate.

2) Heat 1 tbsp of oil in a large wok over medium to high heat. Add the eggs and stir with a wooden spoon until just cooked. Remove from the wok and set aside on a plate.

3) Heat another 1tbsp of oil to the same wok. Add the chicken season with a bit of pepper, cook for 4-5mins or until cooked through. Remove from the wok and set aside on to a separate plate.

4) Add the onion and carrot to the hot work and stir-fry for 2-3mins to soften. Add the cold rice and stir-fry for 2mins . Stir in the eggs, chicken, corn and bok-choy.

5) Add the soy sauce and sesame oil and continue to stir fry for 1minute. Turn the heat off, sprinkle with parsley/coriander.

6) Serve a quarter of it on to your favorite plate, and cool the remainder. You could use a container or your lunchbox to keep the remainder, and refrigerate it.

Nutritionally speaking, this dish has 2070kJ, 19.5g fat, 4.8g saturated fat, 53g carbohydrate (3.5 exchanges), 33g protein, and 403mg sodium per serve. Again, if you feel like it’s too much (I divided this dish for 5), you can always have less.

So, say goodbye to A$9 chinese fried rice take away, say hello to A$1.90 dea-licious chicken fried rice with egg and bokchoy 🙂

Enjoy!

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