Chicken Fried Rice

GF, DF + RSF - serves 4

Ingredients:

• 2 chicken breasts (can use tofu instead or chickpeas)

• 1 large carrot

• 1 red capsicum

• 1 cup of frozen peas

• 2 spring onions

• 1 cup spinach

• 4 eggs

• 1 1/2 cups brown rice

• 3 cups vegetable stock

• 3 tbsp tamari

• 2 tbsp coconut aminos

• 1/2 tsp sesame oil

Method:

1. Add your rice and vegetable stock into a sauce pan and cook to packet instruction.

2. In a small mixing bowl add the tamari, coconut aminos and sesame oil and mix. Set aside.

3. Dice your chicken and add to a medium/low heated frypan along with 1 tbsp of the sauce.

4. Cook until chicken is browned and cooked through around 5-8 minutes. Set aside in a bowl.

5. While this cooks dice your capsicum, spring onion and carrot (peel as well).

6. Once you have removed the chicken return the pan to heat and add in your carrot, capsicum, spring onion, peas and 1 tbsp of the sauce. Cook for around 8 minutes.

7. Meanwhile crack your eggs into a small bowl and whisk. Set aside.

8. Remove the vegetables and set aside in a bowl placing the pan back on the heat.

9. Pour in the egg mixture and let cook creating an omelette. Once cooked remove using an egg flip onto a cutting board and dice.

10. Place the pan back on the heat. Add the cooked rice, remaining sauce, vegetables, chicken, egg and spinach. Mix really well before turning the heat off and serving.