This was wonderfully flavourful and so easy to make. I do love it when last minute decisions go well. I was planning a completely different dish for my dinner at the weekend and realised I forgot some of the ingredients, so as you do, you make the most of what you have in your cupboards. This was simple to make and using mostly store cupboard ingredients too it was super tasty.
I mean who doesn’t like Fried Rice? At the moment as our favourite restaurant’s are not open due to the pandemic, this is great dish to create your own Chinese takeout food at home. A great dish on its own or as a side dish.
3 Chicken Breasts (skinless)
120ml Teriyaki Sauce
1 Onion, diced
2 Tsp Diced Garlic
3 Tbsp Toasted Sesame Oil
150-200g Rice (I used wholegrain but you can use long grain white or Jasmine which works well)
200g Frozen Peas and Diced Carrots
2 Large Eggs
4 Tbsp Soy Sauce
Salt & Pepper to taste
4-6 Spring Onions for topping, chopped
Heat the sesame oil in a deep pot/pan on medium to high heat and season & brown the chicken breasts.
Add to the pot the garlic & onions and cook for a couple of minutes until softened.
Pour in Teriyaki Sauce, put lid on pan and cook on a very low heat for about 3 hours.
While the chicken is cooking, cook the rice as per instructions and put to the side and allow to cool. TIP: The rice is much better when cooked, cooled and left for a couple of hours.
After 3 hours, slice chicken into smaller pieces (it should flake apart nicely). Add to the pot, the rice, peas, carrots and soy sauce. Stir through and place lid back on pot.
In a fry pan, add a little oil and scramble the eggs, add to the pan when ready, mix & serve with a sprinkle of spring onions on top. Yummy!
Although I maybe working from home during this pandemic, somehow I still don’t find the time to be preparing and making mid week dinners, so this recipe is a great quick throw together meal that is massively flavorful and satisfying. Only takes 20 minutes. I served it with some Egg Fried Rice. I do have a confession to make, it was microwaveable Egg Fried Rice, after all it only takes 2 minutes and to be honest is a great alternative when you don’t have time to make the real thing. Most brands now offer these ready packets such as Uncle Bens, Tilda, Blue Dragon and even supermarket own brands, they are are a great store cupboard essential or at least they have been during this pandemic lockdown period. Well, we all like to cheat sometimes, don’t we?
If you like it a little sweeter, you can add 1 tbsp of honey to the recipe. I use Heather honey which is a darker semi-sweet honey and delicious, it is made with the nectar collected from the tiny purple bell-shaped flower of the common Scottish Heather plant.
1 Packet 250g Microwave Egg Fried Rice
2 Chicken Breasts, diced into bite sized pieces
1 Tsp Minced Garlic
1 Tsp Oil
1 White Onion, diced
1 Tbsp Cornflour
150ml Good Quality Teriyaki Sauce
2 Tsp Sesame Seeds
1 Handful Garden Peas (I used frozen)
1 Tbsp Honey (Optional)
Salt & Pepper to taste
Heat the oil in a pan on medium to high heat and fry the garlic & onions until softened.
Season the chicken, add to the pan and cook until slightly brown all over.
Add in the garden peas along with 150ml of teriyaki sauce & honey (if using) and about 100ml water, place lid on pan and reduce to a simmer for about 15-20 minutes until chicken is cooked through. If the sauce is too thin, mix the cornflour with a tbsp of water and add to pan stir through to thicken the sauce.
Serve with some cooked rice (of your choice) and sprinkle over some sesame seeds for that extra crunch and nutrition. Yum! Enjoy!
Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.
I’m always looking for new flavours to try and this has got to be one of my favourites.
2 tbsp Maple Syrup
2 tbsp Teriyaki Sauce
1 tbsp Hot Sauce
1 Clove garlic
Select of vegetables to serve.
I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
Remove food from bag, keeping the marinade.
I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.