Excella Fried Rice

Recipe by Boitumelo Mogoai

Serves: 4-6

Prep time: 5 min

Cooking time:  15- 20min

Ingredients

3 tbsp Excella oil

250g chicken breast, cut into small cubes

1 cup finely shredded cabbage

½ onion, sliced

1 garlic clove sliced

1 thumb ginger, peeled and cut into matchsticks

½ red pepper, sliced
1 cup broccoli florets

1-2 eggs

1 ½ cups Excella Rice, cooked
½ cup soy sauce

2 tbsp honey

finely chopped spring onion for garnish

Method

In a large flat pan, heat up 1 tbsp Excella oil. Fry the chicken in the hot oil for about 7-10 min. Remove the chicken from the pan and set aside then add another 1 tbsp of oil. In a staggered sequence, add the vegetables to the pan starting with the cabbage, then onion, then garlic and ginger then the remaining ingredients frying each for about a min before adding the next. Fry the vegetables together for about 2 min on high heat allowing some to char at the edges. With a large spoon or spatula, move the vegetables to the one side of the pan to create space to fry the egg. Move the pan to the side to ensure that the side with the vegetables is no longer on direct heat. Add the eggs to the side without vegetables and fry until cooked. Move the eggs to the same side with vegetables and to the empty side of the pan add the last 1 tbsp of oil. Add the Excella rice and fry for 1 min before adding the chicken then mix everything together. Pour in the soy sauce followed by the honey then mix together making sure everything is covered in the sauces. Add the spring onion in the last minute then remove from the heat. Enjoy!