Kids fried rice

Serves: 4
Time to make: 30 mins

Total cost: $ 13.80 / $ 3.45 per serve

(at time of publication)

Ingredients

1 tablespoon canola oil
500g boneless, skinless chicken thighs, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups cold, cooked brown rice
2 eggs, beaten
pinch salt and black pepper
2 cups shredded red cabbage
2 carrots, thinly sliced diagonally
1 cup sliced button mushrooms
1 cup peas
1 cup mung bean sprouts
4 spring onions, chopped, plus extra to serve
2 tablespoons reduced-salt soy sauce
1 teaspoon sesame oil
sriracha, to serve (optional, see tips)

Instructions

1 In a large frying pan or wok, heat oil over medium-high. Add chicken pieces and sauté until browned. Add garlic and ginger to pan and cook for 1 minute.

2 Add rice to pan and heat through for 2-3 minutes, stirring well. Pour beaten eggs over the rice, season and gently stir until egg looks cooked.

3 Add cabbage, carrot, mushrooms and peas to the pan and cook for 4-5 minutes or until just tender.

4 Stir in sprouts, spring onion, soy sauce and sesame oil. Divide among 4 bowls. To serve, garnish with extra spring onion and sriracha, if desired.

Nutrition Info (per serve)

Kilojoules 2020kJ

Calories 483cal

Protein 36g

Total fat 14g

–Saturated fat 3g

Carbohydrates 45g

–Sugars 9g

Dietary fibre 8g

Sodium 520mg

Calcium 100mg

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.