Photo of Chicken fried rice by WW

Chicken fried rice

11
9
9
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
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

Hans 98% Fat Free Short Cut Bacon

80 g, fat trimmed , thinly sliced

green prawns

200 g, peeled, tailed removed

green shallot(s)

2 individual, thinly sliced

frozen green peas

½ cup(s), (60g)

white boiled rice

3 cup(s)

soy sauce

2 tbs

oyster sauce

1 tbs

sesame oil

2 tsp

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).

Notes

TIP: Cook the rice a day ahead and spread over a large baking tray. Store, uncovered, in the fridge. This helps the rice to dry out so it doesn’t stick together when stir-frying.

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