Chicken fried rice
1 x 3 second spray(s)
skinless chicken breast
160 g, fat trimmed, (buy 200g)
2 clove(s), crushed
2 tsp, finely grated
Hans 98% Fat Free Short Cut Bacon
80 g, fat trimmed , thinly sliced
200 g, peeled, tailed removed
2 individual, thinly sliced
frozen green peas
½ cup(s), (60g)
white boiled rice
1 bunch(es), steamed, to serve
- 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.
- 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.
- 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.
- Serving Suggestion: steamed gai lan (Chinese broccoli).