I had to go A&E on Tuesday when I had really bad nausea that made me vomit the whole day till I suffered from severe dehydration. Nearly passed out at the hospital so I had to be put on drip. Not an exciting week for me indeed. Been having flu symptoms for 1.5 months but never did recover properly and they seemed to just get worse and worse each time. Thank goodness it wasn’t anything life threatening but the doctor said I was just plain unlucky to be one of those uncommon cases to get a bacterial infection, one after another (and after another). So yes, I’m on my 3rd consecutive course of antibiotics. Geez.
Appetite had been really poor these couple of days so I asked the husband to go grab an assortment of vegetables from the supermarket so I could whip up something with more greens in it and that was how I came up with this medley fried rice. Loved the colours and the crunch from the veggies. It wasn’t too heavy on the palate and it was so easy to make this. Give it a try!
Chicken & Vegetables Medley Fried Rice Recipe
Ingredients (serves 2-3)
3 cups cooked brown rice (kept in fridge overnight)
250g skinless chicken breast, cut into small pieces
1/2 head of a small cauliflower, cut into small florets
1 medium carrot, peeled & thinly sliced
1 red bell pepper, diced
100g edamame beans
250g french beans, cut into 2-cm sections
2 eggs, lightly beaten
3 cloves garlic, minced
fish sauce to taste
salt & freshly cracked black pepper
1. Season the chicken with salt & pepper.
2. Heat a little vegetable oil in pan and pan-fry the chicken till cooked through. Remove and set aside.
3. In the same pan, add extra oil and saute garlic till fragrant. Stir fry the vegetables briefly for about 30 seconds and push them to one side of the pan.
4. Add the eggs on the other side and scramble them with the spatula. When the egg is done, mix thoroughly with the vegetables.
5. Add the rice and remove any lumps with the spatula. Season with fish sauce. Return the chicken to the pan and stir fry till well combined.