Chilli chicken fried rice

Serves: 4
Time to make: 22 mins
( Hands-on time: 10 mins )

Total cost: $ 14.52 / $ 3.63 per serve

(at time of publication)

Ingredients

1 tablespoon rice bran oil
2 eggs, lightly beaten
1 red onion, cut in thin wedges
2 cloves garlic, minced
2 fresh long red chillies, deseeded, thinly sliced
4 cups broccoli, trimmed, cut in small florets
300g sugar snap peas, trimmed
2 cups shredded skinless, boneless cooked chicken
3 cups cooked white long-grain rice
2 tablespoons salt-reduced soy sauce

Instructions

1 Place a wok over a medium-high heat and add half the oil. Once hot, add eggs and swirl wok to make a thin omelette. Cook for 1 minute or until set. Remove from wok and roll up tightly to form a long log. Slice thinly.

2 Add remaining oil to wok. Add onion and stir-fry for 3 minutes or until softened. Add garlic and chillies. Stir-fry for 1 minute or until fragrant. Add broccoli and peas. Stir-fry for 5 minutes or until tender-crisp, adding a little water if necessary.

3 Add chicken, rice and soy sauce. Stir-fry until combined and heated through. Add omelette and toss gently to combine before serving.

Nutrition Info (per serve)

Kilojoules 1550kJ

Calories 370cal

Protein 35g

Total fat 10g

–Saturated fat 2g

Carbohydrates 35g

–Sugars 7g

Dietary fibre 7g

Sodium 350mg

Calcium 90mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.