Indo-Chinese · Lunch, Dinner

Chicken fried rice

Wok-tossed rice with diced chicken, egg, peas and carrot in a light soy seasoning.

Calories

550 kcal

Protein

44 g

Carbs

64 g

Fat

13 g

Prep

15 min

Cook

15 min

Per serving, for one person.

• Dairy free

Contains: gluten, egg, soy, sesame.

Ingredients

• 130 g Chicken breast
• 70 g Basmati rice
• 1 egg Eggs
• 30 g Green peas
• ½ carrot Carrots
• 20 g Spring onions
• ¾ tbsp Soy sauce (reduced salt)
• 1 tsp Toasted sesame oil

Method

1. Rinse the rice and cook in twice its volume of water for 15 minutes; spread out to cool completely, ideally chilled.
2. Heat the sesame oil in a wok and stir-fry the chicken for 4-5 minutes until cooked through; push to one side.
3. Push the chicken aside, scramble the egg in the space, then add carrot and peas and stir-fry 2 minutes.
4. Add the cooled rice and soy sauce, and toss vigorously over high heat for 3-4 minutes.
5. Scatter with spring onion and serve hot.

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