Does a 10 minute meal really exist? It does if you cheat!!

For NaBloPoMo November 2014 my challenge is to upload a post every day thoughout the month. That’s 30 days and 30 posts. The more page views I get per day the more money I will donate to the Childhood Eye Cancer Trust (CHECT). Help support my challenge by logging on daily and donating directly http://www.chect.org.uk. 

Yesterday’s total page views: 67 

I find super quick meals difficult. I have to admit if I need to make a speedy dinner it tends to be ready made chicken kievs or frozen pizza but sometimes you need something quick AND healthy. This is just such a dish. It helped that I had leftover rice already made otherwise perhaps it’s a 15 minute dish rather than 10! Either way it’s perfect for those evenings where you want to eat well but don’t want to spend all evening slaving over it. Especially when there are more pressing matters to attend to, like watching Downton Abbey!


Chicken and vegetable stir fried rice 
(Serves 2 | total prep a cooking time 10-15 mins)


Ingredients
– 120-150g rice (I use 3 handfuls per person, probably not very accurate but it does the job) 
– 1 pack roasted chicken pieces
– 1 pack mushroom stir fry
– 1 egg
– soy sauce
– Chinese five spice (Barts brand is best as it has no added salt or sugar)
– toasted sesame oil 
– groundnut oil for frying
– tablespoon chopped coriander 
– oyster sauce (optional)
– Chinese rice wine vinegar (optional) 

Method
– Cook the rice of you don’t have any leftover. Rice will stir fry best of it’s cold so if you have time put it in the fridge
– Heat the groundnut oil in a wok 
– Crack the egg into a bowl and whisk 
– Pour into the wok and scramble the egg
– Transfer into a plate and keep aside
– Add a little more oil 
– add the stir fry veg and chicken pieces. Cook for 5 minutes stirring frequently 
– Return the egg to the wok
– Add a sprinkling of five spice, a dash of soy sauce, and some sesame oil
– If you wish add a tablespoon of oyster sauce and a splash of rice wine vinegar
– Add the rice and coriander and mix well
– Cover and cook on a low heat for a few mins 

Cook’s tip: swap the roast chicken of cooked prawns for a dish that’s just as quick 

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