Cheeky Chicken Fried Rice
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 tsp sesame oil
- 1 tbsp coconut oil
- 2 spring onions roughly chopped
- 1 tbsp light soy sauce
- 1 clove garlic finely chopped
- 1 cm ginger finely chopped
- 240 g skinless chicken breast fillet sliced into 1 cm thick strips
- 1 carrot chopped into 1 cm pieces
- 40 g frozen peas
- 50 g baby sweetcorn roughly chopped
- 250 g pre-cooked basmati rice
- 1/2 red chilli finely chopped
- Carbohydrate 18.8576527825235 g
- Cholesterol 0 mg
- Fat 23.1677115400812 g
- Fiber 4.97099226102259 g
- Protein 4.83704286253543 g
- Saturated Fat 13.1358792694089 g
- Serving Size 1 1 Serving (738g)
- Sodium 530.407628936529 mg
- Sugar 13.8866605215009 g
- Trans Fat 1.37320223122274 g
- Calories 289 calories
Melt the coconut oil in a wok or large frying pan over a high heat. Throw in the garlic and ginger and stir-fry for 30 seconds. Add the chicken and stir-fry for 2 minutes, by which time the chicken should have coloured a little on the outside. Chuck in the spring onions, carrot, peas and sweetcorn and stir-fry for another 2-3 minutes until the vegetables and chicken are cooked through. Check by slicing into one of the larger pieces of chicken to make sure the meat is white all the way through, with no raw pink bits left. Tip in 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 Remove the wok or pan from the heat and pour in the soy sauce and sesame oil. Top with red chillis for added kick.
