Chicken Fried Rice
Nutrition per serving
| Calories | 722 kcal |
| Protein | 65.9 g |
| Carbs | 58.4 g |
| Fats | 24.6 g |
| Saturated Fat | 8.9 g |
| Monounsaturated Fat | 6.3 g |
| Polyunsaturated Fat | 5.8 g |
| Sugars | 10 g |
| Fiber | 5.8 g |
| Sodium | 724 mg |
Ingredients
| Coconut Oil | |
| Garlic | |
| Ginger | |
| Chicken Breast | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Carrot | |
| Peas Green, Frozen | |
| Soy Sauce made from soy and wheat (shoyu), low sodium | |
| Sesame Oil | |
| Red Chilli Pepper | |
| Baby Sweetcorn | |
| Ready to Eat Rice |
1. Slice chicken breast into 1cm thick strips. Finely chop garlic clove and ginger. Finely chop red chilli and be careful with seeds if require milder taste. Chop carrot into 1cm pieces. Roughly chop spring onions and baby sweetcorn.
2. Heat coconut oil in a wok with a high heat.
3. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the chicken and stir-fry for 2 minutes, by which time the chicken should have coloured a little on the outside.
5. Add in the spring onions, carrot, peas and sweetcorn and stir-fry for another 2–3 minutes until the vegetables and chicken are cooked through.
6. Add the rice straight from the packet, along with about 1 tablespoon of water, and keep stir-frying for about 1 minute or until the rice is warmed through.
7. Take the wok off the heat and add in the soy sauce and sesame oil. Top with red chilli according to preference.