When I went to my sisters a couple of weeks ago, she cooked up fried rice. This is a family favourite in their household and they cook it once every week. Having two boys under the age of six she finds it hard to cook anything different in case they may not like it. My sister knows that this fried rice is always eaten and that the boys get their daily vegetable intake!
I decided, as I don’t do a lot of fried rice (I’m more a stir fry girl) that I would watch and learn from her as she cooked her fried rice. I think watching and learning from family members is a great way to see how we all cook our food. We all have different techniques and use different ingredients to make wonderful tasting food. I wish I had of paid more attention to my nanna and grandma when they cooked years ago. So if you get a chance to cook with your parents or grandparents, take the opportunity while it’s still there! You can learn so much. And you get to keep the family traditions going through the generations to come.
This rice is very healthy and packed full of vegetables. Of course, you can add more vegetables, add different meat or even make this fried rice as a vegetarian dish. The options are endless. Please send me through your fried rice recipes, would love to hear from you all. And it gives me a chance to see how all of you make your fried rice.
All of us use different ingredients and you’ll notice the honey and soy marinade that my sister uses, may not be the same as what you would have in your supermarket. If you don’t have that same brand, you can use something similar which contains honey and soy sauce. Or you could make your own marinade using a light soy sauce and honey.
INGREDIENTS:
2 skinless chicken breasts cut into 2cm cubes
125mls Kikkoman honey and soy marinade and sauce
1 tablespoon safflower oil
6 rindless shortcut bacon rashers, finely sliced
2 medium carrots, julienne into 5cm lengths
1 whole broccoli, cut into small florets
1 tablespoon water
¾ cup frozen peas
¾ cup frozen corn
2 cups long grain rice
2 cups chicken stock
2 cups boiling water
75mls Kikkoman honey and soy marinade and sauce
METHOD:
Place the chicken into a large bowl and add the 125mls of honey and soy marinade. Cover with gladwrap/plastic wrap and place in the fridge for at least 2 hours.
Fill your kettle and bring to the boil.
Add rice, chicken stock and boiling water to your microwave rice cooker. Cook uncovered on high for 17½ minutes. Allow to stand in the microwave for 2-3 minutes before removing. Take the rice cooker out of the microwave, place the lid on and let stand for a further 5 minutes or longer if possible.
In a large wok add oil until hot, then add chicken and cook until the chicken changes colour. Do not brown! Remove and set aside in a bowl.
Add the bacon to the wok and fry for 2-3 minutes. Then add in the carrots, cooking for a further 2 minutes so the carrots take on the flavours of the bacon. Add in the broccoli and water. Place lid on wok and let steam for 4 minutes.
Remove lid and stir in the corn and peas. Add back in the chicken, rice and the remaining marinade. Mix everything until well combined and the rice is hot.
There’s enough rice for 3 adults and 2 children, with enough for hubby to take for lunch the next day too!
Miss Food Fairy 
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