- 300g Chicken breast fillet
- 2 Eggs
- 10ml Olive oil
- 60g Peas
- 1 Carrot
- 1 Capsicum
- 100g Broccoli
- 2tbsp Soy sauce
- 50g Brown rice
- Salt, spices - to taste
- 2 feathers spring onion
Set brown rice to cook in salted water in advance. Wash the chicken breast and cut into small pieces.
Pour olive oil into a frying pan and fry the breast for 6-7 minutes, stirring with a spatula. The pieces should be crusty on each side. Then transfer the chicken to a plate.
Beat the eggs with a pinch of salt, pour into a hot skillet and stir continuously until the scramble is ready after 3-4 minutes. Add the peas, chopped bell peppers and carrots to the skillet. Stir and cook for 3 minutes.
Place cooked brown rice and chicken pieces in a skillet. Stir and cook everything together for another 3 minutes.
Put the broccoli heads in the pan and add the soy sauce, stir. Cook everything together for 3 minutes, then turn off the heat and let the rice stand for 10 minutes under the lid.
Serve hot or warm with chopped spring onions.