For National Student Money Week, we’re bringing you tips about how to save money and live on a budget. All this week we are sharing some of our favourite and most affordable recipes.
Today here’s a simple way to use up leftover chicken and vegetables
Chicken and mushroom fried rice
Ingredients
- 375g (13 oz) uncooked white rice
- 1 knob butter
- 2 skinless chicken breast fillets, diced
- salt to taste
- 2 eggs, beaten
- 75g (2 oz) mushrooms, sliced
- 2 spring onions, chopped
- 1 tablespoon soy sauce, or to taste
Method
Ready in 45mins
- Cook rice according to packet instructions. Allow to cool.
- Heat butter in a large frying pan over medium-high heat. Brown chicken in butter and season with salt to taste. Once cooked through and no longer pink in the centre, remove chicken from pan and set aside.
- Transfer cooked rice to the pan in which the chicken was cooked, stirring to brown.
- In a separate pan, lightly scramble the eggs – then add this to the rice.
- Stir in chicken, mushrooms, spring onions and soy sauce. Serve immediately
*Recipe courtesy of http://allrecipes.co.uk
Why not check out some of our other favourite recipes that can feed four people for under a fiver?
