Chicken and Vegetable Fried Rice
Servings: 4
Calories: 31kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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