Stir-fried spicy chicken rice
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The fresh lime juice and chilli in this spicy chicken rice gives it a spicy zing.
Ingredients
Lime juice
1 tbs
Fish sauce
1 tbs
Caster sugar
1 tsp
Egg(s)
2 medium, lightly beaten
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Chicken breast mince
300 g
Celery
2 stick(s), trimmed, thinly sliced
Green string beans
150 g, trimmed, cut into 3cm lengths
Red capsicum
1 medium, cut into 2cm pieces
Cooked white rice
3 cup(s), (510g)
Oil spray
4 x 3 second spray(s)
Instructions
1
Place juice, fish sauce and sugar in a small jug. Stir to combine.
2
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.
3
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.
4
Add rice and juice mixture and stir-fry for 1 minute or until heated through. Serve rice mixture topped with egg strips.
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