Provençal Vegetable Fried Rice - cooking recipe

Ingredients

240 g long-grain rice
2 tbsp olive oil
2 None red onions, peeled and sliced
400 g chicken breast fillets, cut into strips
250 g aubergine, diced
250 g courgette, sliced
250 g cherry tomatoes, halved
200 ml vegetable stock
15 g fresh thyme, little reserved for garnish, remaining leaves stripped from stems

Preparation

Cook the rice in boiling salted water according to the package instructions. Drain and set aside.
Heat the oil in a frying pan and fry the onions until softened. Remove from the pan. Add the chicken and fry for 5 mins. Remove from the pan. Add the eggplant and zucchini and fry for 5 mins.
Return the onions to the pan and season to taste. Add the tomatoes, stock, rice, chicken and thyme leaves, stir and heat again. Garnish with thyme sprigs.