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Fried Eggy Rice with Chicken Topped with Strawberry Sauce

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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I made the rice as an accompaniment however it would be perfectly adequate as a main meal, served with a salad.

You can add as many eggs as you want, or for that matter whatever vegetables you like.

The chicken with strawberry sauce was delicious and also a good combination.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 2

For the rice
2 eggs
2 cups cooked rice
¼ cup frozen peas, thawed
Broccoli florets (optional)
¼ cup spring onions
About 1½ tbsp soy sauce
Jalapenos (optional)
Sweet chilli sauce (optional)

For the chicken
2 chicken fillets
¼ cup almonds
1 small egg white
½ cup strawberries, stems removed
½ tbsp sugar
½ tbsp balsamic vinegar
½ tbsp corn flour
Bit of chicken broth

For the rice
Heat some oil in a wok over high heat.

Lightly beat the eggs and add salt and pepper, and add to the wok, stirring until they are scrambled.

Remove and put on a plate.

Heat a bit more oil, and add the cooked rice.

Stir fry for about 2 minutes.

Add the peas, microwaved broccoli and spring onions, and stir fry for another minute.


Return the eggs to the wok with the soy sauce to taste, and add Jalapenos if using.

Toss well, and serve with a drizzle of sweet chilli sauce.


For the chicken
Preheat the oven to 180°/160° fan forced.

Process the almonds till they a like bread crumbs. Set aside.

Lightly pound the breasts into thinner pieces - I only used one large one, and cut it in half first, making two large pieces for two people.

Dip the chicken into the egg white, followed by dipping it into the almond mixture. Coat each breast with almond crumbs on both sides.


Put in a glass baking dish, and bake for about 30 minutes - do not overcook as chicken breast becomes tough if overcooked.

For the strawberry sauce
Combine the strawberries, sugar and balsamic in a food processor or strong blender.


Put this mixture in a pot and add a bit of chicken broth, and the corn flour.

Bring it to the boil and reduce the heat and simmer on very low for about 5 minutes.

Top the tender chicken breasts with the strawberry balsamic sauce, and serve with the eggy rice.


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