Chicken fried rice in the caravan
Our caravan chef Monica Rivron makes a quick and tasty dish that all the family will love.
2 chicken breasts
1 teacup of frozen peas
2 cloves of garlic
1 bunch of spring onions
Half a sweet red pepper
200g basmati rice
Olive oil for cooking
Chopped parsley for garnish
Start with the rice. Thoroughly wash the rice and put into a pot of cold water, with twice as much water as rice. When the water is boiling, put a lid on, turn the heat down slightly and simmer for 10 minutes. I always use a timer!
Cube the chicken, finely chop the spring onions, sweet red pepper and parsley, crush the garlic and whisk the eggs.
While the rice is cooking, heat some oil in a large frying pan, and tip in the chicken; gently cook it for about six minutes.
When the chicken is cooked through, use a slotted spoon to take the chicken out and put aside. In the same pan, using the lovely chicken juices, add the spring onion and sweet red pepper, and fry for a minute or two.
Then add the garlic, and turn it around in the pan.
When the rice is cooked, drain under the cold tap.
Now push the spring onions, red pepper and garlic to one side of the pan and pour in the whisked egg. Using a wooden spoon, gently stir the egg as you would with scrambled egg, gradually incorporating the spring vegetables.
Now tip the chicken back into the pan along with the frozen peas and rice, bring up to a nice sizzle, season with soy sauce and sprinkle with parsley.
Monica was cooking up a storm in the Bailey Barcelona. In common with all of the new Unicorns, the Barcelona has two hob covers, one glass cover, plus a second one, over the top of it in Basalt stone and means that the hob gives you more surface space. A tab and press-stud securing point makes doubly sure the top cover stays put. The 32cm-square sink has a flush-fitting cover and a drainer which can be placed over the top when it’s not in use. With the 32cm-long extension hinged into position on the front end of the kitchen, there’s a total surface length of 1.73m – more than enough to keep our chef happy when she's out and about.