Midweek Chicken Breast Fried Rice

Nutrition per serve

Ingredients

• 150g jasmine rice
• 150g peas
• 1pcs spring onion
• 1pcs carrot
• 300g chicken breast fillet
• 10g Chinese barbecue seasoning
• 30ml mayonnaise
• 10ml tomato sauce
• 15ml vegetable oil
• 10ml soy sauce

Method

1. Step 1 — Cook rice
   Bring a small saucepan of water to the boil for the peas. Rinse the rice until the water runs clear. Put in a separate small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, add the peas to the pan of boiling water and cook for 2 mins or until tender. Drain. Thinly slice the spring onion. Coarsely grate the carrot. Put 2 tbs mayonnaise and 2 tsp tomato sauce in a bowl and stir until smooth. Cut the chicken into 2cm chunks.
3. Step 3 — Stir-fry chicken
   Heat 1 tbs vegetable oil in a medium deep frying pan over high heat. Stir-fry the chicken for 2 mins, then add half the Chinese barbecue seasoning and stir-fry for a further 2-3 mins until browned and cooked through. Remove the chicken from the pan.
4. Step 4 — Finish stir-fry
   Return the pan to high heat. Stir-fry the carrot for 3 mins or until softened. Add the rice, peas, chicken, remaining Chinese barbecue seasoning and 2 tsp soy sauce and stir-fry for 1-2 mins until combined and warmed through. Remove the pan from the heat.
5. Step 5 — Serve up
   Divide the fried rice among bowls. Scatter over the spring onion and drizzle with the tomato mayo. Enjoy!
6. Step 6 — Make it yours
   If you have some on hand, scatter over some chopped peanuts for extra crunch.

Allergens

Eier, Sojabohnen, Gluten, Sulfit, Wheat