Spicy chicken and pineapple fried rice
1 cup(s), (¼ fresh), chopped
125 g, chopped
Garlic and chilli paste
Fresh red chilli
1 whole, thinly sliced
1 medium, coarsely grated
Mixed vegetables, frozen, peas and corn
⅔ cup(s), (80g)
Skinless chicken breast, baked or roasted
Microwave white rice
4 baby, halved lengthways
2 individual, thinly sliced
Reduced salt soy sauce
- Heat a wok over high heat. Add both oils and heat for 20 seconds. Stir-fry pineapple and bacon for 2 minutes or until light golden. Add garlic chilli paste and half the chilli and stir-fry for 1 minute or until fragrant.
- Add carrot, pea and corn mixture, chicken and rice and stir-fry for 3–4 minutes or until heated through.
- Meanwhile, boil, steam or microwave pak choy until tender. Drain.
- Add shallots and soy sauce to rice mixture and stir-fry for 1 minute or until heated through. Sprinkle fried rice with coriander and remaining chilli and serve with pak choy.