Sweet-chilli Chicken Fried Rice

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12 Ingredients

Number of servings

3 free range eggs, whisked
500grams Woolworths chicken stir-fry, chopped
1tablespoons vegetable oil
2 cloves garlic , crushed
100grams green beans, cut into 3cm lengths
1 cup shredded carrot
450grams Woolworths microwave long-grain white rice
3 spring onions, sliced
1tablespoons soy sauce
2tablespoons sweet chilli sauce
1/4 bunch coriander, leaves picked
1tablespoons fried shallots

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A delicious Asian-inspired meal on a budget? Take our word for it: this tasty chicken, vegetable and egg stir-fry does the trick.

Method

Step 1 of 4

Heat a large non-stick frying pan over medium-high heat. Add egg, tilting to cover base. Cook for 2-3 minutes or until golden-brown underneath and just set. Transfer to a chopping board. Roll up to form a log, then slice. Set aside.

Step 2 of 4

Return pan to heat. Add half of the oil. Cook chicken, in batches, for 3 minutes or until browned and cooked. Transfer to a plate.

Step 3 of 4

Heat remaining oil in pan. Add beans and garlic and cook, stirring occasionally, for 2 minutes. Add carrot and cook for a further 2 minutes or until vegetables are tender.

Step 4 of 4

Return chicken to pan, then add rice, half of the onion, soy sauce and 1 tbs sweet chilli sauce. Cook, stirring occasionally to break up rice, for 3 minutes or until heated and combined. Remove from heat. Stir in half of the coriander. Spoon mixture into bowls. Top with omelette. Sprinkle with remaining onion, remaining coriander and fried shallots. Top with egg slices. Drizzle with extra sweet chilli sauce. Serve.

Combination Chicken Stir-fry

Difficulty

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