My son Ted, who is 10, will be making his way back to year 6 soon. I know from past experience the first few weeks of our school routine, after a long break, can be challenging. It can be hard to get back into a ‘normal’ routine so at this time of year I like to have quick and easy meals to hand. Stir fries are always a great dinner to cook my little family. This one was so easy but really tasty too. We love this dish and of course, we had to share the recipe with you.
What your favourite back to school meal? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Baking tray
- Sharp knife
- Chopping board
- Frying pan or wok
- Tablespoon
Ingredients
- Chicken x 500g
- Spring onions x 1 bunch
- Garlic x 2 cloves
- Cooked rice x 300g
- Eggs x 2
- Carrot x 1
- Water chestnuts x 1 240g tin
- Yellow pepper x 1
- Honey x 2 tbsps
- Apple cider vinegar x 1 tbsp
- Tamari x 2 tbsps
- Salt and pepper to taste
Method
- Preheat the oven to 200°C or gas mark 5 – 6. (Depending on your oven)
- Mix the honey and apple cider vinegar together in the small mixing bowl.
- Add the salt and pepper to your tastes and mix again.
- Spread the mixture over the chicken breasts.
- Once the oven has preheated put the chicken into the oven and cook for about 25 – 30 minutes.
- Or until the juices run clear from the chicken.
- To check the juices are clear place a skewer in the breast and if the juices are clear the chicken is cooked.
- If they are not put the chicken back into the oven for 5 minutes and check again.
- Repeat this process if necessary until the juices do run clear.
- Once cooked remove from the oven and leave to cool.
- When it’s cold enough to touch slice and dice the chicken breasts.
- Next cut the tops and the bottoms from the spring onions.
- Then slice the onions and set these to one side.
- Slice the top from the yellow pepper and remove the core and the seeds.
- Now slice and dice the flesh.
- Peel and slice the carrot lengthways into small strips.
- Squash the garlic under the blade of the knife and remove the skin.
- Slice and dice the garlic.
- Put a large frying pan or wok onto a high heat on the hob and add oil to the base.
- When the pan or wok is hot, add in the eggs and scramble until they are cooked.
- Set the cooked eggs to one side.
- Now add in the spring onion and fry until translucent.
- Next add in the garlic and fry for a further minute or so.
- Drain the water from the water chestnut and add them to the pan.
- Add in the carrot and yellow pepper and fry for a couple of minutes.
- Add in the cooked rice and mix all the ingredients together.
- Pour over the tamari and continue to fry the rice for a further few minutes.
- Now add in the chicken and the egg and mix these ingredients together.
- Finally serve and enjoy.
Sweet Chicken and Egg Fry Rice was an easy meal to prepare and cook. The best part about this meal is you can prepare a lot of the meal the day before. The chicken and the rice could be made the day before. Then all you have to do on the day is make the stir fry. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 