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| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Total time | 35 minutes |
| By author | Lesley S Smith |
Ingredients
Rice
- 500g Basmati Rice (Steamed or Boiled)
- 1 Red Chilli (Finely Choped)
- 1 teaspoon Black Peppers
- 2 heaped tablespoons Coconut Oil
Stir Fry
- 800g Greek Chicken Stir Fry
- For cooking chicken. (For cooking chicken.)
Note
The ready marinaded Greek Chicken Stir Fry is from the counters of Andrew Gordon, Butchery and Fine Foods
Method
| Stir Fry | |
| Step 1. |
 Using a thick bottomed saute pan, or a roomy wok, shallow fry the Greek Chicken Stir Fry for about 10 - 15 minutes in coconut oil, or until the chicken is thoroughly cooked. |
| Rice | |
| Step 2. | Place freshly steamed or boiled Basmati Rice, Peppercorns and Chopped Chilli in a thick bottomed pan or wok. Lightly fry with 2 tablespoons of coconut oil on a low heat for 5 minutes, turning frequently. |
| Step 3. |
 Decorate the plate, and serve hot. |
