Speedy chicken and vegetable rice

Speedy chicken and vegetable rice
  • Serves: 4
  • Total time: Less than 30 Minutes
  • Syns per serving:
    • FREE
    • 9
  • Difficulty Rating: 1

With this tried, tested and trusted fried rice recipe to hand you'll never be tempted by takeaway again! Taken from our recipe book Extra Easy Meals in Minutes - it's big on taste and small on Syns, plus it's a great way to use leftover rice.

ingredients

  • 400g cooked, skinless chicken breast, roughly shredded
  • 425g cold, cooked white long grain rice
  • 300g pack crunchy stir-fry vegetables
  • 4 tbsp light soy sauce
  • 2 eggs, lightly beaten
  • 6 spring onions, finely sliced
  • 1 tsp grated root ginger
  • 2 garlic cloves, peeled and crushed or grated
  • Low calorie cooking spray
  • Spring onion slivers, to garnish

method

  1. Spray a large non-stick frying pan or wok with low calorie cooking spray and place over a medium high heat. Add the garlic, ginger and stir-fry vegetables and stir-fry for 4-5 minutes.
  2. Turn the heat to high and stir in the cooked rice and shredded chicken. Stir-fry for 3-4 minutes or until piping hot.
  3. Add the soy sauce, stir-fry for 30 seconds and then drizzle over the beaten egg. Cook for 2-3 minutes or until the egg has scrambled.
  4. Remove from the heat and stir in the spring onions. Serve immediately garnished with spring onion slivers.

Tip: Chef's tip: This recipe would also work well with basmati rice.

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