chicken fried rice

Ingredients:

White rice – 4 cups, cooked
Chicken – 1 cup, cut into small pieces
Egg – 1
Oil/butter – 2 teaspoons
Garlic – 4 cloves, chopped
Ginger – ½ inch piece, chopped
Spring onion – 4 stalks, cut into ½ cm pieces
Cabbage – 1 cup, chopped
Carrot – ½ cup, finely diced
Soy sauce – 2 tablespoons
Pepper – 1 teaspoon
Tomato sauce – 1 tablespoons
Salt – 1 teaspoon
Chicken stock – 1/3 cup or 2 teaspoons chicken stock powder

Method:

Heat oil/butter in a wide skillet at a very low heat.

 Add garlic and ginger and fry for 30 seconds taking care not to brown it. 

Add egg, 1/4th of the spring onions, and fry until the egg turns into small pieces. 

Add chicken pieces, bring the skillet to full heat, and stir rapidly for 30 seconds. 

Add ¾ of the remaining sping onions, cabbage, and carrots and stir everything together. 

Add chicken stock, stir, and cook for two minutes. 

Add cooked rice, soy sauce, tomato sauce, and stir-fry for another 3 minutes and serve on a rice plate.

 Garnish with the remaining spring onions. 

Chicken fried rice is a complete meal by itself - good combination would be with a soup and/or a vegetable side dish.