A Complete Meal

I was flicking through an Annabel Karmel Family Cookbook in the weekend looking for some ideas for dishes that provide a good variety of food groups and I came across a rice recipe that looked like it was worth a go. As a child myself I hated rice – there was nothing Mum could do to get me to eat it. Seems a strange food to take such a dislike too but I outgrew it and happily eat it now.  Izzy however loves rice, whether it be brown or white, and this seemed like a good dish to add to the family repertoire.

Now I did have to take a few shortcuts but it seemed to work all the same. As I used cooked chicken I did not marinate but rather just added some soy sauce and I missed the ’steaming vegetables’ part so in went some mixed frozen veg at the same time as the spring onion etc.

A good dish for all the family!

Chinese-style Rice with Chicken and Prawns (courtesy of Annabel Karmel Family Cookbook – Winter & Christmas 2008)

Ingredients:-

For the rice

1 chicken breast (about 150g cut into small cubes)

60g carrot, peeled and diced

4 tbsp vegetable oil (I used a non stick pan so little to no oil required)

1 small onion, peeled and finely chopped

Salt & white pepper

1 beaten egg

60g frozen peas

1 large spring onion, sliced

60g tinned sweetcorn

125g small cooked prawns

175g basmati rice, rinsed in cold water and then drained

For the marinade:

1 Tbsp soy sauce

1 Tbsp sake

1/2 tsp sesame oil

1 Tbsp caster sugar

Mix together the ingredients for the marinade and marinate the chicken for 10 minutes.

Meanwhile cook the rice in boiling, lightly salted water according to the instructions on the packet. Steam the diced carrot for 8 minutes and hlf-way through add the peas so that they are steamed for 4 minutes.

Heat the oil in a wok or a large frying pan, add the onion and saute for 3 minutes. Season the beaten egg with a little salt & white pepper, pout it into a small frying pan, tipping the pan to spread it evenly and cook until set. Remove from the heat, slide out the omelette, roll up and cut into fine slices.

Drain the marinade from the chicken and reserve. Add the chicken to the onion in the wok and saute for 3-4 minutes until cooked. Add the spring onion, carrots, peas and sweetcorn and cook for 1 minute.

Add the cooked rice and prawns and toss the rice over a high heat for 2 minutes. Add the strips of egg and the reserved marinade from the chicken and heat through.

One pot wonder!

A seal of approval?