Chicken fried rice
11
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Juicy prawns, bright shallots and smokey bacon make this colourful dish a winner for the whole family. Serve it straight from the wok to maximise the taste!
Ingredients
Oil spray
1 x 3 second spray(s)
Skinless chicken breast
160 g, fat trimmed, (buy 200g)
Peanut oil
1 tbs
Egg(s)
2 medium
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Shortcut bacon
90 g, (buy 100g), fat trimmed, thinly sliced
Raw peeled prawns
200 g, peeled, tailed removed
Green shallot(s)
2 individual, thinly sliced
Frozen green peas
½ cup(s), (60g)
Cooked white rice
3 cup(s)
Soy sauce
2 tbs
Oyster sauce
1 tbs
Sesame oil
2 tsp
Chinese broccoli (gai lan)
1 bunch(es), steamed, to serve
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning occasionally, for 8–10 minutes or until cooked through. Transfer to a plate. Cool for 5 minutes before thinly slicing. Cover to keep warm.
2
Meanwhile, heat a wok over high heat. Add half the sunflower/canola oil and heat for 30 seconds. Add egg and swirl to coat wok. Cook for 1–2 minutes or until just set. Transfer egg to a board. Roll and thinly slice.
3
Reheat wok over medium-high heat. Add remaining sunflower/canola oil and heat for 30 seconds. Add garlic, ginger, bacon, prawns and half the shallots and stir-fry for 1–2 minutes or until prawns change colour and are just cooked through. Add peas, rice, soy and oyster sauces, sesame oil and chicken and stir-fry for 1–2 minutes or until rice is heated through. Top fried rice with sliced egg and remaining shallots. Serve.
4
Serving Suggestion: steamed gai lan (Chinese broccoli).
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