Recipes

Fragrant Savoury Brown Rice

INGREDIENTS

(2-3 portions)

• 300g Kinmemai Better Brown™, cooked
• 30g Olive Oil
• 150g Chicken Upper Thigh, diced
• 100g Pumpkin
• 50g Celery
• 20g Carrot
• 10g Garlic, finely chopped
• 10g Spring Onion, cut in rings
• 1g Salted Black Bean
• 2g Light Soya Sauce
• 2 Eggs, beaten smooth

INSTRUCTIONS

1. Wash and dice pumpkin, celery and carrots, then lightly blanch them in boiling water. Drain and set aside.
2. Heat olive oil in a wok, and fry garlic until fragrant.
3. Add beaten eggs and stir-fry before adding diced chicken. Fry until cooked.
4. Add pumpkin, celery and carrot dices as you continue frying.
5. Add in brown rice and salted black bean last.
6. Season with light soya sauce, white pepper and spring onion.