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5 Easy recipes for Holidays

Published on 21 July 2015

Scrambled Fried Chicken
06 Dec 2013

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Fried Chicken with Rice

Ingredients for 4 people
8 boneless, chicken fillets, cut into strips
3 tsp canola oil
2 tbsp soy sauce
½ head broccoli florets
½ medium yellow sweet pepper, seeded and cut into strips
1 small onion
½ punnet cherry tomatoes
1 cup mushrooms,
1 cup cauliflower
2 eggs (or 4 egg whites, if preferred)
1 tsp garlic
2 tbsp sliced almonds
1 1/3 cups cooked basmati rice (2/3 cup per serving)

Prepare rice according to package directions and set aside.
Chop all the vegetables and salad (broccoli, sweet pepper, onion, tomatoes, mushrooms and cauliflower)
Spray frying pan with a non-stick spray.
Beat eggs or egg whites together in a bowl and add to pan.
Cook the eggs until well-scrambled (approximately 5 minutes). Remove eggs and set aside.
Add the canola oil to the pan and cook the chicken breasts for approximately 5 minutes. Remove chicken and set aside.
Add the vegetables to the skillet and stir-fry for 3-5 minutes.
Add soy sauce to rice and mix until rice is well coated.
Add rice, chicken, eggs and garlic and continue to stir-fry for several more minutes.
Sprinkle with almonds and serve.

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