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To be honest, I almost never order fried rice when I am in a restaurant but I sure like to make them when I am home alone and really want a balanced meal. The best part is I can also keep it for lunch the following day! This time I made fried rice and chicken and vegetables because I had a serious meat craving.
Fried Rice and chicken and vegetables The beauty of fried rice is you can add almost anything, leftover meat? just throw them in! Want a vegetarian version? Simply use only your favourite vegetables and you get a one dish meal. There are some things that you should take note of:

  • Make sure not to add anything that releases too much fluid, e.g. China Cabbage or nothing  with too much gravy.
  • If possible use left over rice. If you don’t have any left over rice, make sure to let the cooked rice cool for about 30min – 1 hr. ( I made half of this with leftover rice and the other half with fresh rice, which I cooled near my window for 30mins)
  • You can season it with your favourite sauce. (soy sauce, dark soy sauce or oyster sauce)

Fried Rice and chicken and vegetables

Feeds about 2-3 people

Chicken Marinate

350g chicken breast chopped

1 tsp soya sauce

2 tsp dry sherry (Chinese rice wine)

1 tsp sesame oil

salt and pepper to season

Other ingredients

1 carrot, diced

300g pak choy, chopped

1tsp ginger

2 spring onion, white and green separated

3 cloves of garlic chopped

1-2 tbs sesame oil

1-2 tbs soy sauce


3tbs oil (Peanut, sunflower or olive oil)


3 eggs

1tsp sesame oil

2 drops of fish sauce

3 portions of rice ( about 5 bowls of rice?)

Start by marinate chicken with soy sauce, wine or sherry, sesame oil, salt and pepper. Set aside for at least 30mins.

Beat eggs with in a small bowl and season with sesame oil, fish sauce and pepper. Heat very little oil in a medium frying pan over medium heat and make an omelette. Turn out onto a plate to cool (do not fold omelette)

Add marinated chicken to heated wok (on high) with 2 tbs oil and fry chicken till lightly golden brown, about 2-3mins. Add white part of spring onion, ginger, garlic and carrot. Fry for about 1-2mins. Toss in bak choy, if possible cover wok for about 30 sec.

Add 2 tbs more oil and stir in the cooked rice and green part of onions, tossing and mixing thoroughly until very hot. Sprinkle soy sauce and sesame oil evenly. Remove from heat and stir in chopped cooked egg.

Garnish with green onion or sliced red chilli.

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