Having grown up in South East Asia I cook a lot of Malaysian inspired food in our house but I like to add a healthy and intolerance friendly twist. Last week I cooked this tasty and wholesome fried rice recipe which is full of fragrance and flavour. It is super simple to put together and is packed with lots of fibre and vegetables, a great family meal or crowd pleaser.
Ingredients (Serves 4-6)
1 Tablespoon of Sesame oil
2 Cloves of Garlic, minced
2 Chicken Breasts (or Tempeh for a vegetarian option)
2-3 Stalks Celery
2/3 Cups of Peas 2 Eggs
1/2 Cup Cashews
4 Cups Cooked Brown or Red Rice (I like to cook with kaffir lime leaves for fragrance)
2-3 Tablespoons Tamari
Hot Chilli Sauce
Dice onions, celery and carrots into small cubes. Slice chicken (or tempeh) into small bite sized pieces. Place oil into a wok or large fry pan and add onions, cooking on medium until slightly brown and glassy. Add chicken and garlic and stir fry until cooked (10-15 min). Add carrots and celery and cook for a further 5 minutes. Once these are beginning to soften, add two eggs (beaten first) and the cashews, stirring until the egg is cooked. Finally, stir in rice and tamari, toss well over the heat and then serve, topped with chilli and herbs. Enjoy!