| Ingredients
2
cloves garlic
1
large piece fresh ginger, chopped finely
stalk
of lemon grass, chopped
juice
of 1 lemon or lime
½
tsp cumin
3
chicken breasts, cut into strips
100
g fresh green beans (small)
1
large head of broccoli, divided into florets
1
large onion
6
mushrooms, sliced
1
carrot, cut into Julienne strips
4
spring onions, cut into short lengths
1
cup rice
2
sliced cooked ham, diced
1
cup cooked peas and corn
2
eggs, lightly beaten
white
pepper
2
finely chopped chillies
sesame
seed oil
|
Method
Place
the cloves of garlic, chopped fresh ginger, chopped lemon grass, lemon
or lime juice and cumin in a mortar and pestle. Grind to form a paste.
Cut the chicken breasts into thick strips and coat with the paste. Cover
and refrigerate until required.
Clean
the small green beans (if only large beans are available, cut in half).
Wash the broccoli and divide into florets. Cut the onion in half lengthways,
slice, and separate the rings. Slice the mushrooms thickly. Cut the carrot
into Julienne strips. Slice the spring onions lengthways and cut into strips.
Place all the prepared vegetables in a bowl until required.
In
a microwave-safe casserole dish, place 1 cup rice and 2 cups boiling water.
Cover and cook on High for 13 minutes. Remove from the microwave and allow
to stand (covered) for a further 10 minutes. Mix the rice with the diced
ham, peas, corn, white pepper to taste, finely chopped chillies, beaten
eggs and 1 tblsp sesame seed oil. Place in an electric fry-pan, and cook
on a medium heat until the rice mixture begins to brown slightly (keep
turning continually).
Place
4 tblsp sesame seed oil in a hot wok and add the marinated chicken slices,
broccoli and green beans. Toss continually, and cook for 3 minutes. Add
the onions, mushrooms, Julienne carrots, and spring onions. Toss well and
cook until the vegetables are tender but firm (do not overcook). Serve
with the fried rice. |
