Chicken Capsicum Rice Bowl
Recipe cover image

Chicken Capsicum Rice Bowl

Recipe info icon

Level

easy
Recipe info icon

Cooking

14 min
Recipe info icon

Preparation

10 min
Ingredients
Servings
2
Chicken Tenders
300 g
Shimeji Mushrooms
100 g
Chilli Padi
5
Red Capsicum (sliced)
150 g
Medium sized eggs
2
Brown Rice
1 cup
Soy Sauce (can be substituted with light soy sauce)
1 tbsp
Pepper
1 tsp
Olive Oil
12 tbsp
Freshly Minced Garlic
12 tbsp
Lemon Juice
1 tsp
How to cook
Step 1
  • Cook brown rice in rice cooker.
Step 2
  • Slice chicken tenders to bite size pieces and season with garlic, pepper and soy sauce. Leave aside for 10 minutes.
Step 3
  • Slice chilli padi and remove seeds.
Step 4
  • Add 1 tbsp of olive oil and fry sunny side up eggs. Remove from pan and set aside.
Step 5
  • Add 1 tbsp of olive oil and stir fry chicken tenders till slightly brown.
Step 6
  • Add chilli padi and fry for 2 minutes. Dish out the chicken tenders, garlic and chilli padi onto the serving plate.
Step 7
  • Using the same pan, add ½ tbsp olive oil and fry chopped capsicum and mushrooms till soft (approximately 2 minutes).
Step 8
  • Assemble brown rice, chicken, capsicum, mushrooms and sunny side up eggs in a bowl. Drizzle a bit of lemon juice on top.
Shop ingredients