So this is very exciting! This is the first recipe blog that hopefully many of you will be receiving via email if you have subscribed to the site. Still wrapping my head around all the ins and outs of a blog page but slowly getting a handle of it.
This recipe went down a treat in my house, generally I make fried rice just to clear out the vegetable draw because you can use up all your last bits of lingering vegetables for the week and bulk it up with corn and peas. I wanted to make it a bit more of a meal though so that's why I added the extras. Its not exact measurements in this one because as I was cooking I was just chucking stuff in so you can adjust to suit your personal liking. Enjoy x
Place all vegetables in Varoma. Put 2 garlic cloves and 10g ginger in bowl and blitz for 5 seconds on Speed 7. Stir through vegetables.
Place onion, remaining garlic and ginger along with chilli if using into bowl and blitz for 5 seconds on Speed 7. Put into a frypan along with some oil and start frying off on a medium heat.
Place chicken breast in bowl and mince on Speed 8 for approx. 10 seconds. Add to frypan. Give the chicken a couple of good shakes of the chinese 5 spice and mix well.
Meanwhile place your coconut milk and water into the bowl, insert basket with rice. Place varoma on top, add a splash of soy sauce over vegetables and cook for 20 minutes on Varoma Speed 4.
Add about half a cup of hoisin sauce to chicken or until it is coated well and continue to stir. Let the mix get “sticky” as it cooks you don’t want it “saucy”. Move chicken to one side of the pan and add prawns, coat them in some chinese 5 spice and fry off, mix them in with the chicken.
Once rice and vegetables are ready mix them all together (leave in Thermoserver while you get eggs ready).
To serve place rice/veg on plate, top with chicken mix and a poached or fried egg. Sprinkle some noodles around and garnish with coriander.