Chicken and Vegetable Fried Rice

Ingredients

• 250g long-grain rice, rinsed
• 500ml water
• 1/2 tsp salt
• 3 tbsp vegetable oil
• 500g chicken breast, cut into 2cm chunks
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 onion, finely diced
• 2 carrots, peeled and finely diced
• 1 red pepper, deseeded and diced
• 2 cloves garlic, minced
• 2 tsp fresh ginger, finely grated
• 150g frozen peas
• 3 eggs, lightly beaten
• 3 tbsp gluten-free tamari
• 2 tsp sesame oil
• 3 spring onions, thinly sliced

Instructions

1. Put the rice, water and 1/2 tsp salt in a saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes, then remove from the heat and leave covered for 5 minutes. Spread the rice over a large plate so it can cool slightly and release steam.
2. Meanwhile, heat 1 tbsp vegetable oil in a large frying pan or wok over medium-high heat. Season the chicken with 1/2 tsp salt and the black pepper, then fry for 6–8 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.
3. Add 1 tbsp vegetable oil to the same pan. Add the onion, carrots and red pepper, then stir-fry for 5–6 minutes until the onion is translucent and the vegetables are beginning to soften.
4. Add the garlic, ginger and frozen peas. Cook for 1–2 minutes, stirring, until fragrant and the peas are hot.
5. Push the vegetables to one side of the pan and add the remaining 1 tbsp vegetable oil to the empty side. Pour in the eggs and stir gently for 1–2 minutes until softly scrambled, then mix them through the vegetables.
6. Increase the heat to high. Add the cooled rice and cooked chicken, breaking up any clumps with a wooden spoon. Stir-fry for 3–4 minutes until everything is piping hot and the rice is lightly toasted.
7. Add the tamari and sesame oil. Toss for 1 minute until the rice is evenly coated, then taste and adjust the seasoning if needed. Scatter over the spring onions and serve hot.