Lime Chicken Egg Fried Rice

I’ve been off work all week – turns out falling down the stairs is pretty painful – and I’ve been trying to eat healthy meals in a bid to counter the effect my lunchtime Magnum ice cream habit (can you build a habit in 5 days?) will be having. I’ve been trying to think of healthy, interesting lunches that can be made with things I already have in or that I can buy from my local Co-op (as that’s about the furthest I can walk!) and that don’t take too long to cook (so cooking and eating it doesn’t cut into my post-lunchtime Magnum ice cream nap time!). This ticks all the boxes for me – filling but healthy, and the lime zest and juice gives this a lovely freshness.

This recipe is for one person, however the sauce will serve two.

Chicken Egg Fried Rice:
Coconut oil
1 chicken breast
Half red onion, chopped
2 cloves of garlic, crushed
100g chestnut mushrooms, slices
Half red pepper, chopped
Half yellow pepper, chopped
80g frozen peas
125g cooked rice (I was very lazy and used half a pack of microwaveable Tilda brown basmati rice)
2 eggs, beaten and seasoned with black pepper

Spicy Lime Sauce:
1 tbsp Thai green curry paste
2 tbsp sweet chilli sauce
2 tbsp rice vinegar
1 tsp dark soy sauce
1 tsp fish sauce
Zest and juice of 1 lime

Heat the oven to 180C. Heat a non-stick frying pan over a medium heat, warm a little coconut oil and use kitchen roll to wipe over the pan. Cook the chicken breast for 5 minutes on each side until golden. Meanwhile, mix all the ingredients for the sauce together.

When the chicken is ready, lay a sheet of tin foil on a baking tray. Place the chicken breast in the middle of the foil and cover with a portion of the sauce. Pull the sides of the foil up and fold over each other to create a parcel and place in the oven for 15-20 minutes until the chicken is cooked through.

Add 1-2 tsp coconut oil to the frying pan and start cooking the onion. After 3 minutes, add the garlic and mushrooms and cook for another 3 minutes. Add the peppers and peas and cook until the peppers have started to soften.
Add the rice and stir-fry until cooked through, making sure all the grains have been separated and there are no clumps of rice.

When the chicken is cooked, remove from the foil package and cut or shed into small pieces and set aside. Keep the sauce in the foil package.

Make a space in the pan, add the eggs and leave for 10 seconds until the egg begins to set. Start stirring the egg mixture to break it up and mix in with the rice and vegetable mix and cook for a further minute. Remove from the heat and stir in the chicken and sauce. Serve immediately.