Wow! I got a 10 star rating tonight. I asked how many stars out of 5 for tonight’s dinner of “eggy rice” with chicken and it was a 10! So that means this one is off the charts with deliciousness. Even the other half raved about it.
I was inspired by something I saw on “Jamie’s 30 Minute Meals” over the weekend. My mind instantly went into overdrive to work out how I could adapt it for a family meal. I jotted down a few ideas and couldn’t wait to give them a try.
I cheat and use a rice cooker for all my rice and why wouldn’t I when it is fool proof and so easy? I highly recommend purchasing one…it is my most used appliance in the kitchen, aside from the the kettle and microwave. All quantities given for the rice are based on my rice cooker’s guidelines. If you don’t have a rice cooker and don’t plan on getting one, use the same amounts and cook as per the packet instructions for the absorption method.
2 cups white long grain rice
2 cups quinoa (if you don’t like quinoa, what is wrong with you? No seriously, just add 2 extra cups of rice)
pinch of saffron
pinch of salt
2 tbsp water
2 tbsp oil (Failsafe of course)
1/2 tsp citric acid
pinch of salt
3 to 4 spring onions finely sliced
3/4 cup of defrosted frozen peas (fresh would be nice too if you have them)
Place rice and quinoa in rice cooker and fill to 4 with water. Grind the saffron in a mortar and pestle with the salt and add to the rice water. Turn on cooker.
In a bowl or jug, lightly beat the eggs with the water, oil, citric acid and salt. Add the onions and peas and mix well. Once the rice is cooked, fluff it gently and pour the egg mixture over, stirring very lightly through the top quarter of the rice. Close the lid and set aside.
4 chicken breasts sliced thinly