For a comfortable yet nourishing meal at home, you can’t go wrong with this Chicken ‘n’ Egg Rice, prepared with wholesome brown rice.

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Preparation time: 30 minutes

Ready in: 30 minutes

Ingredients

• 2 cups of whole grain cooked rice (can cook in advance)
• 2 medium chicken breasts (can cook in advance)
• 2 large eggs, whisked
• 1 tbsp tomato paste
• 1 tbsp reduced sodium soy sauce (or Bragg’s Amino Acids)
• 2 tsp maple syrup
• 2 tsp fresh lime juice
• Pinch of red pepper flakes
• 1 purple onion, diced
• 2 medium carrots, diced
• 1 red pepper, seeded and diced
• 1 small broccoli head, cut into small florets
• 2 large cloves garlic, minced
• 2 cm ginger, minced
• Olive oil, salt and pepper
• Coriander (cilantro) or herb of choice to garnish

Instructions

1. Place chicken breasts on a baking tray, with a little salt and pepper, and a dash of soy sauce.
2. Cook at 180C until cooked (about 20 minutes).
3. Let cool, slice into 1 cm squares.
4. Meanwhile, in a small bowl, add 2 tbsp water and whisk in tomato paste, soy sauce, maple syrup, lime juice and pepper flakes.
5. Add 1tsp olive oil to a flat skillet over medium heat. Add eggs and cook without stirring, so you have a thin pancake-like mixture.
6. Transfer to a cutting board and slice into 1 cm pieces.
7. In a small wok, heat 1 tsp olive oil.
8. Add garlic, ginger, and onion – cook for a minute or so.
9. Add carrots, red pepper, stir for a few more minutes, add broccoli.
10. Mix in cooked rice until heated, and add sauce and stir for another few minutes.
11. Gently stir in cooked chicken and egg pieces.
12. Garnish with herb of choice.

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