Coming home is such a good thing for a lot of different reasons. One of the best, is the good food.
One of my favourite dishes from home so I thought whilst I’m here, I’d share it with you…
What You’ll Need:
- cashew nuts
- Spring Onions
- Grapes ( to add sweetness!)
- Chicken Breast pieces
- Sweet and Sour Sauce
- 2 eggs ( to make egg friend rice)
- microwavable Basmati Rice ( You can use other rice that you prefer just remember you only need the egg if you’re making your own egg fried rice. Remember to adjust cooking times for whether you’re making rice in a pot or in the microwave. We used microwavable rice ready in 4 mins)
- Any condiments for your own flavouring. We used Lea and Perrins, chinese 5 spice, salt and pepper.
Season the meat and mix it all together to make sure it’s completely covered. Salt and pepper too!
Crack the eggs into a bowl and beat them until they frothy and leave to one side.
Pour the chicken into the wok a bit at a time to keep the heat steady and keep tossing it around until it’s fully cooked. Add flavouring by adding soy sauce or lea and perrins.
Cut open the largest piece with a knife to check for clear juices. If it’s clear you can carry on, if still pink, keep cooking!
Place the chicken to the side.We placed it into a pre-heated bowl and placed it back in a cooling down oven whilst we cook the veg and rice.
Slowly place the veg bit by bit into the wok and keep stirring. Pouring too much in at one time cools the pan down too much, so just add a bit at a time and mix it until it all looks good.
Add the chicken back in and mix it all up.
Pour in the sweet and sour sauce.
Keep stirring occasionally on a low heat and leave to simmer. Now time for the rice!
We used microwavable basmati just to make life a little easier, then put the cooked rice into the wok, ready to be made into egg fried rice.
If need be just adjust time accordingly for making other styles of rice that you prefer.
Pour the beaten eggs into the rice and keep it on the move. Keep fluffing through it and turning it over until the egg sticks to the rice and becomes easy to move.
Then serve the rice into bowls and place the chicken & the mixed veg on top and mix it all up!
I haven’t had this stir fry in around eight months, and it made me so glad to be home! Enjoy!