Delicious, healthy and colourful. Be creative with the vegetables – mix and match depending on what the children like! 
1 tbsp olive oil 
2 chicken breasts, cubed 
1 onion, peeled and diced 
2 carrots, peeled and cut into small cubes 
1 parsnip, peeled and cubes 
1 stick of celery, washed and sliced 
1 courgette, washed and cubed 
½ a red pepper, de-seeded and cut into chunks 
200g beansprouts 
For the rice 
1 tbsp olive oil 
Long grain rice (cooked according to packet instructions) 
A handful of peas 
1 egg, beaten 
Heat the oil in a wok. Add the chicken and stir until browned on all sides.  
Add the onion, carrot and parsnips.  
Cook on a medium-high heat for 5 minutes, or until the vegetables are softened, then add the remaining vegetables.  
Cook for a further 5-10 minutes, stirring occasionally. 
In another pan, heat the oil. Fry the rice, stirring constantly, until hot throughout.  
Add the peas, then the egg, and heat until all mixed and steaming hot. 
Serve and enjoy! 
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