SW recipe: Speedy Vegetable and Chicken Rice

Ingredients

 

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

Method

 

  • 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.
  • Turn the heat to high and stir in the cooked rice and shredded chicken. Stir-fry for 3-4 minutes or until piping hot.
  • 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. Remove from the heat and stir in the spring onions. Serve immediately garnished with spring onion slivers.

credits: goodtoknow.co.uk


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