Mum Dump Fried Rice

Three children has definitely tested my cooking ability (particularly when I have hungry school/daycare kids & a crying baby at witching hour). This was an experiment so I had low hopes and it turned out amazingly (both kids ate it). You don't need to make the chicken, you could just add fried egg as the protein source (or just leave it as simple fried rice!). 

Serves: 4–6 | Prep: 10 min | Cook: 30–40 min

Sticky Chicken (optional - see egg shortcut below)

• 300g chicken breast
• 2 tbsp tamari
• 1 tbsp sesame oil
• 1 tbsp honey
• 2 garlic cloves, crushed

Toss the chicken in the marinade, then into the oven at 200°C for 20–22 min while the rice cooks. Rest, then chop.

Fried Rice Ingredients

• 2 cups white rice (jasmine or long grain), rinsed well
• 2 tbsp sesame oil
• 500ml bone broth or good quality stock
• 200ml water
• 2 tbsp tamari
• 3 tbsp hoisin (ayam brand)
• 1 tbsp rice wine vinegar
• 1 onion, diced
• 2 garlic cloves, chopped
• 1 cup broccoli, chopped small
• 1/2 cup grated carrot (or any veg your kids will actually eat)
• 1/2 cup edamame or peas

Method

1. Dump everything for the fried rice into a pot. Stir it all together.
2. Lid on, lowest heat on the stove. Leave it 30–40 min — check at 25 min; it's done when the liquid's absorbed and the rice is tender.
3. Turn off the heat and let it sit 10 min with the lid on (this bit matters — it finishes the rice).
4. Stir through the chopped chicken and serve.

No-time shortcut: skip the chicken and stir through 2 eggs cooked as an omelette and chopped. Just as good.

Tips for better fried rice...

• Rinse the rice until the water runs mostly clear or it can go gluey.
• Keep the heat genuinely LOW (if your stove runs hot, check earlier so the base doesn't catch. Stir every 10 mins just to be sure). 
• Tamari keeps it gluten free; use hoisin marked GF if that matters for your family.