Day-old cooked rice gets a tasty lift with this easy, Asian-inspired recipe
3 tbsp soy sauce
1 tbsp hoisin sauce
1/4 cup reduced-sodium chicken broth
2 large eggs, beaten
2 large boneless, skinless chicken breasts, or 1 lb (500 g) pork loin
2 cloves garlic, minced
1 tbsp grated ginger
3 green onions, thinly sliced
1 red sweet pepper, thinly sliced
1 cup snow peas, trimmed and sliced in half on the diagonal
12 small shiitake mushrooms, or button mushrooms, stems removed and thinly sliced
4 cups day-old cooked rice
In a small bowl, whisk soy sauce, hoisin and stock; set aside. Heat 2 tsp (10 mL) oil in a wok, or large non-stick skillet, over medium high. Add eggs; stir often to scramble, 1-2 minutes. Scrape into small bowl and set aside.
Slice chicken into thin strips 1⁄2 in (1 cm) thick. Season with generous pinches of salt and pepper. Heat 1 tbsp (15 mL) oil in the same skillet over medium high. Cook chicken, tossing often, until cooked through, 5-7 minutes. Transfer to a plate.
Add 1 tbsp (15 mL) oil to skillet. Add garlic, ginger and green onion, and stir-fry for 1 minute. Add pepper, snow peas and mushrooms, and stir-fry for 2-3 minutes longer. Return chicken and egg to the skillet, along with rice and soy sauce mixture. Stir well.
Reduce heat to medium and continue to cook, stirring often, until well combined and piping hot, about 5 minutes. Taste and add more salt or soy sauce to taste.
In a serving: 379 calories, 25 g protein, 10 g fat, 46 g carbs, 3 g dietary fibre, 43 mg calcium, 2 mg iron, 30 mcg folate
Calories 43, Carbohydrates 25g, Fibre 10g, Sodium 2mg.
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