I love this recipe because it makes good use of leftover rice and can be modified on-the-fly with almost any veggie you have in your fridge… a tasty way to minimize food waste!
- 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch
- 3 tablespoons sesame oil, divided
- 1 inch piece of ginger, minced
- 3 garlic cloves, minced
- ½ tablespoon curry powder
- 1 cup finely chopped carrots
- 1 cup chopped broccoli
- ½ cup finely chopped mushrooms
- 3 large eggs, beaten
- 3 cups cooked day old rice
- Salt, to taste
- Toss the chicken in a bowl in the soy sauce and then coat with the cornstarch.
- Add 1 tablespoon of sesame oil to a large non-stick skillet or wok on medium/high heat. When hot add the chicken, ginger, curry powder and garlic and stir fry until well browned on all sides and almost cooked through, 5-6 min. Remove from pan and set aside.
- Add 2 tablespoons of sesame oil, along with the carrots, broccoli and mushrooms and cook through until softened.
- Add back the chicken. Move the chicken and veggies a bit to the side and add the beaten eggs. Scramble them until they are fully cooked. Add the cooked rice and incorporate everything together. Season with a bit of salt and serve.
Nat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.