SEAT OF MY SOUL

If you’re looking for something really fast and filling to make, this is one of my favourites.  Recently we had the Masterchef competition running and you could not get me away!!  I was and still am hooked!!  Most of the recipes are quite easy to make and I have tried quite a few. You can add your own veggies if you prefer a different type… whatever you have available.  Brown rice will also work fine if that is your choice.

INGREDIENTS

1 cup  long grain white rice, rinsed, drained
1/3 cup canola oil
2 large eggs, lightly beaten
4 chicken thigh fillets, skin removed, cut into bite size pieces
1/2 medium brown onion, thinly sliced
1 large carrot, peeled and finely diced
1/2 x 400g can corn kernels, drained
1/2 bunch buk choy
2 tbsp soy sauce
1 tsp sesame oil
1/4 bunch coriander leaves, to serve
Salt and pepper

METHOD

1. Cook rice in rice cooker or according to packet directions with approximately 1 ½ cups water (375ml) until tender. Transfer to a
baking paper lined tray, cover with plastic wrap and refrigerate until cold.

2. Heat 1 tbsp oil in a large wok over medium-high heat. Add the eggs and stir with a wooden spoon for about 30 seconds or until just
cooked. Remove from the wok and set aside on a plate.

3. Return the wok to the heat and add another tbsp of oil, season the chicken with salt and pepper and cook for 4-5 mins, or until golden
and cooked through. Remove cooked chicken to a plate.

4. Heat the remaining oil in the wok over medium-high heat. Add the onion and carrot to the hot wok and stir-fry for 2-3 mins to soften. Add the cold rice and stir-fry for 2 mins or until heated through. Season with salt and pepper. Stir in the eggs, chicken, corn and buk choy.

5. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a large serving platter, sprinkle with
the coriander.

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