Sunday, March 1, 2009

Low GI Chicken Fried Rice


2 boneless skinless chicken breasts, chopped
1 ½ cups chicken stock
1 pinch salt
¾ cup brown rice
1 teaspoon sesame oil
¾ cup sliced celery
1 cup mushrooms
2 carrots, diced
2 spring onions
¼ cup soy sauce
2 cups bean sprouts

Bring 1 ¼ cups of the chicken stock, rice and salt to boil.
Reduce heat to low, cover and cook for 25 minutes or until liquid is absorbed.
Fluff with fork and set aside.
In a wok heat sesame oil over medium high heat and cook chicken and mushrooms for about 8 minutes or until chicken is no longer pink.
Add spring onions, carrot, celery, and cooked rice.
Cook, stirring for 2 minutes, to combine.
Add remaining chicken stock and soy sauce and cook for 5 minutes.
Add bean sprouts and toss to combine. Enjoy!

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