Serves 4 – 6
Cooking time 30 minutes
1 cup uncooked rice
2 cups water
1 tsp chicken stock powder
1 box Fry’s chicken style strips
30 ml oil for frying
250g fresh button mushrooms, cleaned and sliced
1 pepper of your choice (I like red, the green and yellow work just as well)
40 ml oil for sauce
1 tsp minced (fresh) garlic or ½ tsp dried crushed garlic
½ cup corn start (Maizena) mixed with 1 cup water or ½ cup water and ½ cup milk
1-2 tsp ground black pepper or to taste
1/8 tsp salt or to taste
250 ml fresh cream or Orly whip or Alpro single
Nutmeg to garnish (optional)
To cook the rice:
Place rice, water and stock powder into a pot and bring to boil (covered), then reduce the heat and cook on low for 15-20 minutes.
To cook the sauce:
Heat your oil and fry the chicken style strips for 6 minutes, put aside.
Fry the mushrooms in the same oil for about 2 minutes before adding your pepper. Fry for a further 5 minutes. Add it to the strips and set aside.
In a large pot add your 40mls of oil, garlic, maizena mixture and stir until the sauce begins to thicken.
Add your cream (or substitute), strips, mushrooms, black pepper and salt. Simmer for a further 2 minutes.
Dish up your rice and serve the ‘chicken’ mixture on top of the rice, sprinkle with a little nutmeg.
Ready to eat.
+/- 300 Calories per serving