Stir-fried spicy chicken rice
2 medium, lightly beaten
1 medium, finely chopped
2 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Lean chicken breast mince
2 stick(s), trimmed, thinly sliced
150 g, trimmed, cut into 3cm lengths
1 medium, cut into 2cm pieces
White boiled rice
3 cup(s), (510g)
4 x 3 second spray(s)
- Place juice, fish sauce and sugar in a small jug. Stir to combine.
- Lightly spray a wok with oil and heat over high heat. Add egg and swirl to thinly coat base. Cook for 1 minute or until just set. Remove egg to a board. Roll and thinly slice.
- Lightly spray wok with oil and reheat over high heat. Stir-fry onion for 1–2 minutes or until softened. Add garlic and chilli and stir-fry for 1 minute or until fragrant. Add chicken mince and stir-fry, breaking up any lumps, for 5 minutes or until browned. Add celery, beans and capsicum and stir-fry for 2 minutes or until just tender.
- Add rice and juice mixture and stir-fry for 1 minute or until heated through. Serve rice mixture topped with egg strips.