Chicken Capsicum Rice Bowl

Name: Chicken Capsicum Rice Bowl
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 2
Cuisine: Mains
Ingredients: 1 cup Brown Rice; 300 g Chicken Tenders; 150 g Red Capsicum; 100 g Shimeji Mushrooms; 2 Eggs; 5 Chilli Padi; 1/2 Tbsp Garlic; 2 1/2 Tbsp Olive Oil; 1 tsp Lemon Juice; 1 Tbsp Soy Sauce; 1 tsp Pepper

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Level

easy

Cooking

14 min

Preparation

10 min

Ingredients

Servings

Brown Rice	1 cup
Chicken Tenders	300 g
Red Capsicum sliced	150 g
Shimeji Mushrooms	100 g
Eggs medium sized	2
Chilli Padi deseeded and sliced	5
Garlic minced	¹⁄₂ tbsp
Olive Oil	2 ¹⁄₂ tbsp
Lemon Juice	1 tsp
Soy Sauce can be substituted with light soy sauce	1 tbsp
Pepper	1 tsp

How to cook

Prepare the rice

Cook the brown rice in the rice cooker.

Marinate the chicken

Slice the chicken tenders into bite size pieces.
Season with garlic, pepper and soy sauce, then leave aside for 10 minutes.

Prepare the eggs

Add 1 tablespoon of olive oil and fry sunny side up eggs in a pan, then set it aside.

Start cooking

Add 1 tablespoon of olive oil and stir fry the chicken tenders till slightly brown.
Add in the chilli padi and garlic, then stir fry for 2 minutes.
Dish out the chicken tenders, garlic and chilli padi onto the serving plate.
Using the same pan, add ½ tablespoon of olive oil and fry the chopped capsicum and mushrooms till soft (approximately 2 minutes).
Assemble the brown rice, chicken, capsicum, mushrooms and sunny side up eggs in a bowl.
Drizzle the lemon juice on top and serve.