LOADSHEDDING-FRIENDLY FRIED RICE

Ingredients

• 2 Sweetcorn, cut off the cob

• Blue Elephant Thai jasmine rice, cooked

• 200 g Rainbow Swiss Chard

• 80 g Hand shelled fresh peas

• 180 g Extra fine green beans, roughly chopped

• 1 tsp Thai 7 blend

• 1 can Woolworths coconut cream

• 400 g Free range chicken mini breast fillets

• 1 Tbsp light soy sauce

• 2 thumb sized pieces fresh ginger, grated

• 1/2 cup medium red onions, thinly sliced

• 1/2 tsp chilli flakes

• 1/4 cup Toasted breadcrumbs

• 3/4 cup desiccated coconut + extra for sprinkling

Cooking Instructions

1. Marinate the chicken in the coconut cream for 30 minutes. While this marinates mix the breadcrumbs, coconut, chilli flakes and Thai 7 blend spice.

2. Remove the chicken from the coconut cream and allow excess liquid to drip off. Dip each piece of chicken into the breadcrumb mixture and set aside ready to pan fry.

3. Place the chicken pieces in a med-high heated frying pan with a little oil until cooked through and golden. Be careful not to overcrowd the pan and rather fry in batches. Remove the chicken from the pan and set aside.

4. In the same pan, fry the red onions, garlic and ginger until the onions have softened. Add the sweetcorn, green beans and peas and cook for a further 2 minutes. Add the cooked rice and mix together with the other vegetables.

5. Using a spatula make a space in the pan to fry the egg. Crack the eggs into the space and scramble the eggs until dry, try not mix the egg with the other ingredients in the pan at this stage.

6. Once the egg is completely cooked mix thoroughly with the rest of the vegetables and rice.

7. Spoon the fried rice onto a large plate.

8. Lastly flash fry the Swiss Chard in the same pan heated high with a tablespoon of soy sauce or tamari and serve on the top of the rice.

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