CHICKEN & CHRISTMAS HAM - GARLIC FRIED RICE

DELICIOUS, NOURISHING FOOD FOR THE SOUL IN A BOWL IN UNDER 15MINS THAT YOU CAN ACTUALLY FEEL DOING ITS JOB...

We Have Done all the HARD WORK in the Kitchen with the FLAVOUR so all you need to do is BRING IT ALL TOGETHER!!! (Delicious High Protein Broths The Way Broths are meant to taste & feel!!) 

(Makes 6-8 Serves - takes less than 10mins)
GREAT IDEA FOR WEEKLY MEAL PREP 

* Also a great way to use up some of that leftover CHRISTMAS HAM!!!

Each night choose a different flavoured broth to mix through your portion of chicken fried rice... - SATAY / LAKSA / THAI GREEN / THAI RED / MISO RAMEN / VIETNAMESE PHO / SUPERBONE / TOM YUM / RED MISO / WHITE MISO - the Choice is Yours!!!

LIFE IS EASY | HEALTHY | YUMMY | NO FUSS with SANAME.....

This is one of my 2 FAV BASIC FRIED RICE BASES 

VARIATIONS - add more water to SANAME Flavour and make a BROTH-SOTTO or Serve Protein separately to rice. - whatever works for you. 

1. Make Seasoned Garlic Egg Fried Rice - cook Vegies / Protein / different SANAME Flavour Daily
2. Mix Chicken / Vegies with Garlic Egg Fried Rice, portion out for week then add different SANAME flavour Daily
3. Cook all components separately and then add together daily for reheat with different SANAME flavour daily
4. Combine all parts, portion out then FLAVOUR with different SANAME flavour each day for reheat
5. Combine all parts, portion out, pour in different Flavoured SANAME to each portion and keep in fridge either eat as COLD Rice dish served over shredded iceberg lettuce or in iceberg lettuce cups or coz lettuce cups or REHEAT & enjoy as hot BROTH-FRIED-RICE-RISOTTO (Broth-Sotto) Daily (<-- THIS LAST Variation allows the SANAME Flavour TO REALLY INFUSE THROUGH RICE/CHICKEN and is also great on a cold bed of shredded iceberg lettuce or in lettuce cups like san-chow-bao)

* * * Great Hot/Cold in Summer Lunch/Dinner/Entrees & Light Snacks/Meals * * * 

Garlic Chicken & Ham Fried Rice - Perfect way to Meal Prep For the Week

Ingredients:

• 3 cups cooked and chilled rice (preferably chilled & 1 day-old is BEST!!- if making fresh then use rice cooker and put out on a baking tray and put in the freezer for an hour so the rice doesnt go sticky etc)
• 2 tablespoons vegetable oil
• 2 small onion, finely chopped (1 brown for chicken / 1 purple for vegies)
• 4 garlic cloves, minced
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 eggs, lightly beaten
• 2 tablespoons soy sauce (optional)
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil 
• 2 spring onions stalks, sliced
• Salt and pepper to taste
• Optional protein: cooked chicken, ham, bacon, shrimp, prawns, mince, beef strips, lamb (500g chicken or 
• 1 x 24g SANAME Bone Broth of your choice (1 scoop) + 100ml Hot Water

Instructions:

1. Prepare the Ingredients:
   • Ensure the rice is chilled and not freshly cooked, as day-old rice works best for fried rice. Break up any clumps.
   • Prepare all the vegetables and other ingredients before starting to cook.
2. Cook the Aromatics (for chicken/protein)
   • Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
   • Once the oil is hot, add the chopped onion and cook for 2-3 minutes until it becomes soft and translucent.
   • Add the minced garlic, salt & pepper and cook for an additional 30 seconds until fragrant.
3. Cook the CHICKEN/Protein & remove from Pan:
   • Add the diced Chicken/Protein to the pan and sauté for 3-4 minutes until they are tender but seared well and 3/4 cooked through.
     
     
4. REPEAT STEP 2 - Cook the Aromatics (for vegies)
   
5. Cook the VEGIES & remove from Pan:
   • Add the mixed vegetables to the pan and sauté for 2-3 minutes until they are tender but still crisp. (if using frozen vegies will take less time)
     
6. Scramble the Eggs:
   • Push the vegetables to one side of the pan. Remove from pan if you don't think you will be able to keep them separate to the egg whilst cooking. Add the remaining tablespoon of vegetable oil to the other side.
   • Pour the beaten eggs into the empty pan space and scramble them until they are fully cooked.
   • Once the eggs are cooked, mix them with the vegetables.
7. Add the Rice:
   • Add the chilled rice to the pan, breaking up any remaining clumps.
   • Stir everything together and cook for 4-5 minutes, allowing the rice to fry and develop a slight crust.
8. Season the Fried Rice: 
   • Season with Sesame Oil, salt and pepper to taste. can also add in Soy Sauce & Oyster Sauce here if you want. Add Chicken back to pan & cook until heated through.
9. REMOVE ALL except portion you are eating tonight - Finish and Serve:
   • Add mixture of SANAME Flavour & the hot water thick liquid to the portion you are having tonight. Stir through until you can smell the AROMAS of the Broth Flavour bursting then Remove the pan from heat and sprinkle desired amount of sliced green spring onions into pan and stir through.
   • Serve the chicken fried rice hot, garnished with additional green onions if desired.