Happy Friday all!
This recipe is for those days when you have little time to cook, which let’s be honest for a lot of people is most of the time once you have finished work or your errands for the day, picked the kids up, trekked them home and managed to get 5 minutes to think about what you are going to pop on a plate for dinner.
If you use pre prepared bits this takes no time at all, however even if you are chopping the bits yourself it won’t take long!
I don’t really know if I can get away with calling this a recipe as much of a mixture of ready prepped ingredients but my little one loves it and it’s so quick and easy! Again, this is easy to change to suit different tastes. Don’t like ginger? Don’t put it in. Don’t eat meat? Add tofu or pulses. In the pictures I have taken I have used half the recipe. It easily fed myself and my hungry toddler with some to spare. The flavours were very mild in the end product and we like a bit of spice in my house so I drizzled ours in hot sauce. This can be reheated and used for lunches as long as you ensure that it is piping hot before eating.
**Please note that if you use rice that is cold ( eg pre cooked rice from a pack or rice pre cooked at home and left to go cold) then this meal will not be able to be reheated due to the rice already being reheated once. **
Serves 4 (with large child portions)
Ingredients:
- 500g Cooked white or brown rice (microwavable packs are great for this)
- 1 cup frozen peas
- ½ cup frozen sweetcorn
- 1 carrot chopped into small pieces (or you can use the frozen chopped mixed veg)
- 1-2 tbsp of soy sauce (use reduced sodium if concerned about intake)
- 1tsp chopped ginger (I use frozen ready chopped)
- 1tsp chopped garlic (I use frozen again)
- 2 breasts of chopped cooked chicken (or a block of firm tofu)
- 1 pepper chopped into small pieces. (or again you can use frozen sliced ones)
Optional
- 2 tsp sesame seeds
- ½-1 tsp chilli sauce ( e.g. sriracha)
- 2 spring onions sliced
Method:
If you haven’t already cooked the rice and chicken then pop a pan on the hob with cold water, add the rice and follow package instructions to cook. Pop a frying pan on the hob on a med heat, add a tsp of your preferred oil and allow to heat. Add the chicken to frying pan and stir occasionally until cooked (to test this cut a piece in half and see if it is white all the way through), then stand aside. Once the rice has cooked, drain and rinse and put to one side.
1. Get a large wok or frying pan, add 1tbs oil and heat on high.
2. Once oil is hot add carrot and onion (be careful it may spit), stirring frequently, cook for 3 or so mins, add the pepper, peas and sweetcorn.
3. Add the garlic and ginger and stir.
4. Add in cooked chicken, cook for 3 mins.
5. Add in cooked rice, heat for further 5 mins.
6. Add in soy sauce and chilli sauce if using.
7. Cook for a further few mins and serve sprinkled with the spring onion and sesame seeds if using.
As I said above you can swap and change this recipe to suit you and your family. I often use whatever veg I have hiding in the back of my fridge; courgette, mange tout, baby corn and broccoli are some of the veggies I have used before.
Let us know if you give it a go and if you have any changes you would make!
Tag us in your photos too!
Happy cooking.
The Squirrels
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