I originally saw a version of this recipe about 10 years ago in a Weight Watchers cookbook. I’ve changed it since then and love it. I’m not a huge fan of the standard fried rice, simply because I’m not big on seafood and the little prawns I always end up picking them out.
* 500g chicken mince
* 4 cups cooked rice (cooked the day before is best)
* 1/2 cup chicken stock
* 4 tablespoons teriyaki sauce
* 1 teaspoon ground coriander
* 1/2 teaspoon ground ginger
* 3 eggs, lightly beaten
* 1 bunch spring onions
* 1 green capsicum
* 4 carrots
* 1 cup thawed frozen peas
* Dice spring onion and capsicum into small pieces, and grate carrots
* Heat wok or large frying pan with oil (peanut is best, but whatever you have is fine), and brown chicken mince (4-5 minutes, stirring frequently)
* Transfer to a bowl, adding in chicken stock, teriyaki sauce, coriander and ginger. Mix well and set aside.
* In the same pan add eggs. Cook until set but still moist, stirring frequently.
* Transfer the eggs to a separate bowl
* Add more oil to the pan if necessary, add in spring onions, capsicum and carrots
* Cook stirring frequently until tender (3-4 minutes)
* Add rice and peas into the pan, stirring well until rice begins to brown.
* Add in the chicken mixture and the cooked eggs
* Cook until chicken is heated through (5 minutes)
* I have left the spring onions out when I haven’t had any – still tastes just as good
* Taste check at the end and add more teriyaki sauce if you think it needs more flavour
* This should serve between 6 and 8 depending on your serving size.
* It’s very tasty reheated the next day