End of the month: Protein packed Chinese style fried rice with chicken

You know how the story goes, as payday approaches the contents of your fridge become more and more sparse and making dinner becomes this dreaded routine of "I have nothing to eat" and "I guess I will have cereal again" while trying really hard to not call your usual take away to avoid wasting precious money. If on top of that you are trying to follow a particular diet the whole ordeal reaches fabulous new levels of despair and temptation.

Luckily for you my partner and I are one of those people that forget about all the planning and list we were going to make this time so we tend to improvise quite often. We are trying to increase our muscle gain which makes certain levels of protein intake a must so we decided to invest on chicken pieces and rummage at the end of the cupboards. This is the result, I hope it serves you well.

The noble art of rummaging through the cupboards

*Please bare in mind that most of these ingredients are easily replaceable or not required. The Man likes to be creative with his mixes.*

Chicken

-Chicken thigh

-Chicken breast

-Shaoxing wine (Or, you know, any sweet wine such as Sherry )

-Dark Soy sauce

-Garlic

-Ginger

-Lemon juice

-Corn starch

-Worcester sauce or equivalent

-Sweet & Sour sauce

-Sesame seeds

-Chicken Stock

1. Marinate the chicken in a mixture of Shaoxing wine, lemon juice, dark soy sauce, minced garlic, Worcester sauce, grated ginger, table spoon of cornstarch and 2 table spoons of sweet & sour sauce.

2. Fry the chicken in sunflower oil, remove it from the pan, add a splash of stock and reduce to make a sauce that you pour over the chicken.

Rice

-Long grain white rice

-Carrots

-Courgettes

-Peas

-Eggs

-Soy sauce

1. Cook the rice, set aside. Prepare the eggs as a thin omelette and scramble at the end.

2. Dice the vegetables, fry them in sunflower and then ad the rice , the egg and soy sauce. Mix throughly.

Are you a planner or an improviser? Do you have any juicy end of the month recipes to share? Please let me know if you try this one or any variation, I would love to know how you get on.