Second dish using my Versatile Roasted Chicken recipe as a base. Fried rice makes sure leftovers won’t go to waste! Feel free to sub the ingredients: coconut oil with olive oil; fresh ground ginger with
ginger powder, soy sauce with liquid aminos…and chicken (or beef or fish). Be flexible with your fried rice. Option to add bay leaves to enrich flavour.
INGREDIENTS
Long-grain Rice (I used Basmati),
1 cup, cooked and cooled
Roasted Chicken Slices
(see recipe on my previous post)
Any veggies of your choice
Eggs, 3
Shallots, 10 cloves, chopped
Garlic, 5 cloves, chopped
Gluten-free Soy Sauce (I used Lee Kum Kee)
Coconut Sugar or Honey, 1 tbsp
Fresh Ground Ginger, 2 tsp
Big Red Chili, 1-2, sliced
Thai Red Chili, 3, chopped
Salt and Pepper
Coconut Oil
DIRECTIONS
Sauté shallots and garlic until fragrant.
Crack eggs, add to wok, sprinkle with salt and pepper, stir.
Add sliced roast chicken, sprinkle coriander, stir.
Add broccoli and sprinkle ginger and soy sauce, stir.
Add rice to wok. Stir. Add coconut sugar and more soy sauce. Stir evenly.
Add veggies last (except if you’re using broccoli or caulifower;
you’ll need to add them early cause they take longer to cook).
Taste and add salt, pepper and coriander if needed.
Add chili, serve.
