Garlic Chicken with Fried Rice

Ingredients
                                                                                            Serves 3
Vegetable oil/ sunflower oil                       2 tablespoons
skinless, boneless chicken                         8 ounces
Red bell pepper chopped                          1/2
Onion Chopped                                         1/2 cup
Garlic, minced                                           4 cloves
Cooked/ Fried brown rice                         3 cups
Soy sauce light                                           2 tablespoons
Rice vinegar                                               1 tablespoon
Frozen peas, thawed                                  1 cup

Methods:-

- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

For Brown Fried Rice

                                 
Ingredients
                                                                                                    Serves 6
Uncooked grain rice                   2cups
Water                                       3-1/2
Vegetable oil/ sunflower oil        3 tablespoon
Onion chopped                          1 medium
Soy sauce                                 2 tablespoon
Frozen green peas, thawed         1 cup
Sesame oil                                  1 tablespoon
Eggs optional                              2
Methods:-


- Combine rice and water in wok. Cover and bring to a boil over high heat. Reduce heat to low and simmer rice about 40 to 45 minutes or until tender and all water is absorbed, stirring occasionally with fork. Remove from heat and let stand, covered, 10 minutes.
- With fork, fluff rice and spread out on greased baking sheet. Cool to room temperature, about 30 to 40 minutes. Rinse out wok.
- Add remaining 2 tablespoons vegetable oil to wok and heat 30 seconds or until hot. Add onion; stir-fry over medium-high heat about 3 minutes or until tender. Add ham strips; stir-fry 1 minute. Add cooked rice, peas, soy sauce to taste and sesame oil; cook 5 minutes, stirring frequently.
- If you want to add egg then  heat wok over medium heat about 30 seconds or until hot. Drizzle 1 tablespoon vegetable oil into wok and heat 15 seconds. Add eggs and cook 1 minute or just until set on bottom. Turn eggs over and stir to scramble until cooked but not dry. Stir in eggs and cook until heated through. Transfer to warm serving dish. Garnish with cilantro. Serve immediately.