Chicken Corn Fried Rice

7 Sep

Fried rice with chicken, corn, onion, peas and tomatoes.

  • 1 chicken breast, minced and then coated with a light dusting of cornstarch and a sprinkle of sea salt and pepper
  • 3/4 cup of brown rice (Cook the rice as instructed on the package except replace half the amount of water with a low sodium chicken broth. When the rice is cooked, add in a sprinkle of sea salt and pepper, a drizzle of extra virgin olive oil and the juice of one lemon.  Mix well, let cool and store in the fridge overnight.  Using day old rice ensures non-soggy fried rice.)
  • one small onion, peeled and chopped
  • 1/3 cup of green peas (frozen or fresh)
  • 1/3 cup of corn (canned or fresh)
  • 1 tomato, roughly chopped (or substitute with one grated carrot)
  • 3 tbsps of honey or agave
  • 3 tbsps of canola oil
  • 4 to 5 tbsps of soy sauce
  • sea salt and pepper to taste
  • sesame oil (optional)

In a hot pan or wok and on high heat, add in the canola oil and then chicken and onions.  Once the chicken is cooked, add in the honey, corn and green peas. Cook until the corn and peas are warmed all the way through. Sprinkle a little sea salt and pepper into the chicken, onions, corn and peas.  Stir well and add in the rice and soy sauce.  Combine well the rice, chicken and vegetables. Ensure the rice is heated through and then add in the tomatoes and a light drizzle of sesame oil. Stir well and remove immediately from the heat. Serve while hot.

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