1 cup white rice
2 chicken breasts
3 tbs honey
3 tbs soy sauce
3 tsp crushed garlic
1 tsp sesame oil
2 tsp canola oil
2 eggs
1 carrot
1 cup frozen corn
1 cup frozen peas
2 tbs soy sauce
1 tsp sesame oil
Spring onion
Directions
Rice: Cook 1 cup white rice as per packet instructions and set aside to cool slightly.
Chicken: In a small bowl mix 3 tbs honey, 3 tbs soy sauce, 3 tsp crushed garlic and 1 tsp sesame oil. Heat a large pan to medium-high heat and add 1 tsp canola oil. Cook 2 chicken breasts for 5-6 minutes per side until cooked through. Pour the sauce over the chicken and let it bubble and caramelise for 1-2 minutes, basting as it cooks. Remove and slice.
Egg fried rice: In the same pan, add 1 tsp canola oil and grate 1 carrot directly into the pan. Add 1 cup frozen corn and 1 cup frozen peas and cook for 2 minutes. Push to the side, crack in 2 eggs and scramble quickly. Add the cooked rice and toss everything together. Add 2 tbs soy sauce and 1 tsp sesame oil and toss well to coat.
Serve: Plate up egg fried rice and top with sliced honey garlic chicken. Finish with sliced spring onion.
