3 cups cooked brown rice
4 tbsps. coconut oil (used a little at a time with each addition to the wok)
400g chicken thigh fillets, trimmed into 5cm strips
3 rashers of bacon, trimmed into 5cm strips
4 free-range eggs (beaten, & added salt and pepper)
3 spring onions (thinly sliced)
2 small chillies (deseeded and finely chopped)
2 garlic cloves (crushed)
1 small carrot (diced)
1 celery stalk (chopped)
2 cups chinese cabbage (shredded)
200g cooked peeled baby prawns
1 cup bean sprouts
2 tbsps. Bragg All Purpose seasoning
Freshly ground salt and pepper
Cook your rice as per directions on the pack, (boiling for 25 minutes) and then allow to drain well and set aside. While that’s cooking, get a start on the rest of the dish.
Heat 1 tbsp. of the oil in a large wok/fry pan over a medium to high heat. Cook the chicken in 2 batches until browned, just cooked, and set aside. Add the bacon to the wok and fry until crispy. About 3 minutes. Set it aside in the bowl with the cooked chicken. Heat another tablespoon of oil and gently scramble the well beaten eggs until just cooked. Set them aside in a small bowl. Heat another tablespoon of oil in the wok and fry the garlic, chilli, and ½ of the spring onion only for about 30 seconds before adding the carrot and celery. Fry for 3 minutes.
Return the chicken and bacon to the wok, adding prawns and cabbage and cook for about 2 minutes or until the cabbage wilts. Add the cooked brown rice, bean sprouts and Braggs Seasoning. Stir-fry until all ingredients are warmed through, adding the eggs at the very end.
Using brown rice gives this a slightly nuttier flavour and a healthier alternative to white rice. Do try and add a little chilli, even if you think your family can’t take the heat. It really adds to the flavour. Just use a little less. As with any stir fry, getting in and chopping all the vegetables at the start is the key to making this work easily, and in just over ½ an hour. Serves 4-5 people with left overs for lunch the next day.
Enjoy 💖 Shaz