Combination stir-fried rice

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

500g instant whole grain rice OR

3 cups boiled brown rice

1 tablespoon olive oil

1 red capsicum, cut in strips

3 spring onions, chopped

1 small cucumber, diced

2 cups (about 300g) frozen prawns, thawed

1 skinless chicken breast, cooked, diced

3 eggs, lightly beaten

1 cup frozen peas

3-4 tablespoons salt-reduced soy sauce

2 tablespoons chopped fresh parsley or fresh coriandercilantroX

pepper, to season

Instructions

1 Cook rice according to packet instructions.

2 Heat oil in a wok or large frying pan for a few minutes. Add capsicum, onion and cucumber to pan. Stir-fry for 3-4 minutes. Add prawns and chicken. Stir-fry for 3 more minutes.

3 Add eggs to pan and cook, stirring gently, until just scrambled. Add rice, peas and soy sauce. Stir until eggs are evenly distributed. Serve sprinkled with chopped herbs and seasoned to taste.

Nutrition Info (per serve)

Calories 447cal

Kilojoules 1870kJ

Protein 30g

Total fat 13g

–Saturated fat 3g

Carbohydrates 50g

–Sugars 5g

Dietary fibre 6g

Sodium 740mg

Calcium 100mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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