Week 2 Menu featuring: a curry, a salad, a casserole & a pasta idea...Monday night - Chicken Fried Rice

Here is my Week 2 Menu.  It features a recipe for Chicken Fried Rice that I made up when I was only 13 years old and my kids really enjoy it.  You can add whatever veges you like to this dish, but I tend to stick to this recipe.  Surprisingly, the Sausage Bean Casserole was the kids favourite on this particular week and I was really shocked to see them gobble it up so fast!

My favourite was definitely the Lamb Curry particularly because of the cauliflower rice which gives a lovely savoury flavour to the curry!  Also, the White Chocolate and Cranberry Biscuits were absolutely moreish, so look out for that recipe later in the week!  Total grocery spend for the week was $250 and doesn't include the takeaways purchased on the Thursday night.

CHICKEN FRIED RICE

INGREDIENTS
500g boneless chicken thighs, cubed
1 1/2 cups cooked long grain rice
1 tbsp peanut oil
1 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
1 cup frozen corn
1 cup frozen peas
1 carrot, peeled and diced
1 head broccoli, cut into small florets
2 cups mung bean sprouts
3 eggs, whisked
4 tbsp soy sauce

METHOD

1. Heat olive oil in a frying pan and add chicken.  Cook until slightly browned and juices run clear.
2. Put peanut oil and onion into an electric frying pan on moderate heat.  Fry until onions are transparent and add garlic.  Cook for 30 seconds.
3. Add corn, peas, carrot and broccoli and stir fry until broccoli is bright green.
4. Pour whisked eggs into frying pan and cook like a pancake.  Using your spatula, cut egg mix into small squares.
5. Add rice, chicken, mung bean sprouts and egg to electric frying pan.  Gently stir in soy sauce until all rice is brown.  Cook for further 3 minutes.