Chicken and Vegetable Fried Rice
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Servings: 4
Calories: 31kcal
Author: Lauren
- 250 g of BBQ Chicken
- 4 rashes of shortcut bacon excess fat trimmed
- 1 stick of celery – finely chopped
- 1 carrot – grated
- 3 spring onions - finely chopped
- 1 capsicum – cut into small pieces
- Small tin of corn
- 50 g of raw cashews
- 1 cup of uncooked rice
- 1 tablespoon olive oil
- 1 pack of stirfry sauce – I use Kantong’s honey soy and garlic
- Extra soy sauce to taste
- 1 tablespoon of sweet chilli sauce – optional
In a wok, add the olive oil and bring to a high heat. Add the bacon and spring onions and cook for 2 minutes.
Meanwhile bring a saucepan of water to the boil and add rice.
Add the celery, carrot, capsicum and cashews and cook until the vegetables are just starting to get tender
Add the cooked rice, corn and sauces to wok, mixing all ingredients together and cook for 3 minutes before transferring to individual bowls and adding some chopped BBQ Chicken.
After adding sauces, I suggest tasting and adding extra sauce if you wish
Serving: 0g | Calories: 31kcal | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 0.1mg | Potassium: 0.04mg | Calcium: 0.04mg | Iron: 0.02mg