Serves 4-6
Preparation: 10 min
Cooking: 15 min
250 ml (1 c) rice
4 chicken breast fillets
45 ml (3 T) sesame oil
salt and pepper
3 garlic cloves, chopped
200 g broccoli
60 ml (¼ c) chilli stir-fry sauce
sunflower oil
2 eggs, lightly whisked
1 Add the rice to a pot of cold water and cook according to the packet instruction.
2 Cut the chicken into strips.
3 Heat a big pan or a wok over high heat and add the sesame oil. Season the chicken with salt and pepper and fry in the oil for 3 minutes.
4 Add the garlic and broccoli and continue cooking for a minute. Add the chilli sauce and simmer for a further 2 minutes. Stir in the cooked rice and set aside.
5 Oil a frying pan and cook the eggs, scrambling them until done to your liking.
