Chicken unfried rice
Ingredients
- 300 g Bacon middle rasher, semi-trimmed , fried, other
1 kg Chicken breast without skin, uncoated, raw- 600 g Brown Rice
4 Eggs chicken, whole, raw, regular- 100 g Minced Garlic
6 tbsp Soy Sauce reduced salt
2 Carrots
500 g Red Capsicum- 200 g Corn kernels , fresh, raw
- 200 g Peas frozen
Instructions
- Crack the eggs into a bowl, whisk together and then and scramble them.
- Chop the vegtables as required.
- Dice the chicken, Remove the fat from bacon then fry off in a frypan and dice - set aside.
- Put the pan on the stove and set the stove’s heat to medium. Add the cooking oil and garlic, allow to heat and then pour in the cooked rice and mix in the eggs, vegetables, and bacon.
- Stir the ingredients together, sprinkle salt and pepper, and add the soy sauce. Continue stir-frying for eight minutes until everything, has been cooked through and vegetables are soft.
Notes
Vegetarian version:
- Swap chicken for equal amounts of firm tofu
- Swap bacon for equal amounts of frozen edamame
-
- Pat tofu dry, dice into small cubes.
- Heat 1 tbsp oil in a large pan. Add tofu and sauté until golden on all sides. Remove and set aside.
- If using edamame, steam or microwave until just tender.
Allergens
1. Egg
- Source in recipe: Eggs
- Modification: Omit eggs or use a vegan egg replacer (e.g., 1 tbsp chia or flaxseed meal + 3 tbsp water per egg, let sit to gel), or a commercial egg replacer.
2. Soy
- Source in recipe: Soy sauce
- Modification: Use coconut aminos or a soy-free, gluten-free alternative.
3. Wheat/Gluten
- Source in recipe: Soy sauce (many brands contain wheat/gluten)
- Modification: Use a gluten-free soy sauce (tamari) or coconut aminos.
4. Sulphites
- Possible source in recipe: Bacon (some brands use sulphites as a preservative), soy sauce, and possibly frozen peas
- Modification: Use sulphite-free bacon, soy sauce, and peas (check product labels).
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