SW recipe: Special egg-fried veg with chicken & prawns

SUPER SIMPLE
Serves 4
Free
Ready in 30 minutes

Ingredients

Low-calorie cooking spray

4 large eggs, lightly beaten with a fork

500g stir-fry vegetable mix

1½ tsp Chinese five-spice powder (see Cook’s note)

2 skinless and boneless chicken breasts, thinly sliced

250g raw peeled king prawns

2 tbsp soy sauce

Juice of 2 limes

50g fresh coriander, leaves roughly chopped

Method

1 Spray a large, deep, non-stick frying pan or wok with low-calorie cooking spray and place over a medium-high heat. Once hot, pour in the eggs and leave for 1 minute to set. Stir very gently for 2-3 minutes, so they scramble into large pieces. Once cooked, remove and set aside on a plate. Wash the pan out and return to the heat.

2 Spray the pan again with low-calorie cooking spray, then increase the heat to medium-high. Once the pan is hot, add the vegetable mix and stir-fry for 3-4 minutes, or until slightly softened. Add the five-spice powder with a splash of water and continue to stir-fry for a further 2 minutes. Add the chicken and cook for 2-3 minutes, or until almost cooked through. Add the prawns and soy sauce, and cook for a further 2 minutes until the prawns are pink and cooked through.

3 Add the lime juice, to taste, stir through the scrambled eggs and cook for a further minute, or until everything is cooked and piping hot. Stir through the coriander and serve.

COOK’S NOTE
When using shop-bought spice mixes or blends, choose brands without Synned ingredients such as sugar, flour and oil. Otherwise, count ½ Syn per level tsp or 1½ Syns per level tbsp

 

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