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4.67 from 3 votes

Chicken and Vegetable Fried Rice

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinners
Servings: 4
Calories: 0kcal
Author: Lauren

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: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg