| 12 | 25 | 537 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 3 |
| 1 head | Broccoli, raw (blend) |
| 2 cup | Brown rice, medium-grain, dry (or basmati, cooked according to package) |
| 1 large | Carrots (wash and chop or blend) |
| 1 large | Egg (or 2 cups) |
| 1/4 tsp | Garlic (powder) |
| 1/4 cup | Green string beans, raw (wash and blend) |
| 2 tbsp | Natural seasoning |
| 2 tsp | Vegetable oil (olive or sunflower) |
| 3 breast(s) | Chicken (breast, wings or drumsticks) |
| Sea salt (to taste) | |
| dash | Chili powder |
| 1 medium | Onion |
Beat egg with a fork until small bubbles appear. Heat a wok over medium-high heat until hot. Add 1 teaspoon of oil. Add egg and swirl around wok to form a thin omelette. Cook for 1 minute. Turn and cook a further minute. Remove to a board. Thinly slice.
Add remaining oil, onion, garlic and chilli to wok. Stir-fry for 2 minutes. Increase heat to high. Add blended broccoli, carrot, onion and beans. Stir-fry for 4 minutes.
Add cooked rice, cubed chicken and seasoning powder to pot. Stir-fry for 3 minutes, or until heated through. Add egg and stir to combine. Serve and enjoy!
This recipe was adapted for picky eaters by blending the vegetables. If your child eats veggies, then chop vegetables instead.
