Fried rice

Fried rice

Red rice and black rice is higher in nutrients than normal white rice or even brown rice, so this is fried rice with a gut health boost!  Once you are making your own chicken stock, you will always have a chicken ready to add to school lunches as a protein source

Serves 4


3 cups cooked brown, red or black rice

2 eggs, lightly beaten

120g baby corn, halved

1 trimmed celery stick, finely chopped

1 small red capsicum, finely chopped

2 cloves of garlic, crushed

140g cooked chicken

1 tablespoon ketjap manis

4 green onions finely sliced


Heat oil in frying pan.

Cook, tilting pan slightly, until egg is set.

Roll into omelette, slice thinly and put to one side.

Add more oil to the frying pan and stir fry the corn and celery for 2 minutes.

Add the capsicum, garlic and chicken.  Stir fry for 2 minutes.

Add the rice and the ketjap manis, stir fry until heated through.  Stir in onion and omelette.

Place in stainless steel lunch boxes in fridge.

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