Chicken Fried Rice
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinners
Cuisine: Chinese
Servings: 4
Calories: 34kcal
Author: Lauren
- 500 g skinless chicken breast diced
- 3 rashes of shortcut bacon excess fat trimmed
- 1 stick of celery - finely chopped
- 1 carrot - cut into small sticks
- 3 spring onions
- 1 full head of broccoli - cut into small pieces
- 1 capsicum - cut into small pieces
- ½ cup of frozen peas
- Small tin of corn
- 200 g of beans - cut in half or quartered
- 200 g of snowbpeas
- 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 olive oil and bring to a high heat. Add chicken and bacon and cook until the chicken has browned and almost cooked through.
Meanwhile bring a saucepan of water to the boil and add rice.
Add celery, carrot, spring onions, broccoli, capsicum, beans and cashews and cook until just starting to get tender
Add cooked rice, snowpeas, peas, corn and sauces to wok, mixing all ingredients together and cook until snow peas are cooked through (2 -3 minutes) - serve
After adding sauces, I suggest tasting and adding extra sauce if you wish
Serving: 0g | Calories: 34kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.2mg