POACHED CHICKEN AND FRIED RICE

Cook 2 cups of brown rice either by the absorbtion method or steaming . Then set the rice aside . Place 500gm of trimmed and skinless chicken breasts, that you have halved horizontally and sliced vertically ( thinly ), in a large pan . Add just enough cold water to cover the chicken . Bring to the boil and simmer for about 10 minutes or until chicken is cooked . drain and cool for 10 minutes . Beat 3 eggs really well with a fork. Spray the same pan with cooking oil (liberally )and heat over a low heat . Add half the egg mixture to the warmed pan and swirl to form a thin omelette , cook until set . Remove the omelette and roll it up , thinly slice . Repeat with remaining egg . Using a vegetable peeler shred 1 carrot . Now reheat your pan , this time using 2 tbs of peanut oil and add the shredded carrot , finely sliced stick of celery ,and 1 cup of each frozen peas , and whole kernal corn. Stir fry for 5 minutes or until the vegies are tender . Now add the chicken , the rice and the sliced omelette . Stir through 3 tbs of soy sauce , 1 tbs of minced garlic and 2 tbs of teriyaki sauce . Garnish with bean shoots and maybe a drizzle of lemon juice .