Slimming World MayJune 2019

Special fried rice

SUPER SIMPLE
Serves 4
Ready in about 30 minutes

160g dried long-grain rice
300g thin pork loin steaks, visible fat
removed, cut into strips
Low-calorie cooking spray
200g green beans, trimmed
8 spring onions, roughly chopped
3cm piece fresh root ginger, peeled
and finely chopped
1 large red chilli, deseeded and
finely chopped
200g baby pak choi, leaves separated
150g small cooked frozen peeled
prawns, defrosted
100g frozen peas, defrosted
3 medium eggs
1 tbsp reduced-salt soy sauce

1 Cook the rice according to the

pack instructions, then drain and

leave to steam-dry. Meanwhile,

season the pork. Spray a large,

lidded, non-stick frying pan or wok

with low-calorie cooking spray and

place over a medium-high heat.

Stir-fry the pork for 1-2 minutes, then

remove from the pan and set aside.

2 Spray the pan with a little low-

calorie cooking spray. Add the beans,

spring onions, ginger and chilli, and

stir-fry for 2 minutes. Stir through

the rice and pak choi. Add 3 tbsp

water, cover and cook for 2 minutes.

3 Return the pork to the pan with

the prawns and peas. Cook for

2 minutes, or until the prawns are

cooked through, and the peas

are piping hot.

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4 Whisk together the eggs and
soy sauce. Make a well in the
rice mixture using a spoon
and pour in the egg mixture.
Leave for 15-30 seconds,
then quickly stir and leave
again. Repeat until the
eggs are scrambled,
then mix into the rice.
Divide between
4 bowls and serve.
Syns per serving:
FREE
62 SLIMMING WORLD MAGAZINE
store-cupboard hero
RECIPES & FOOD STYLING: LUCY O’REILLY. PROP STYLING: MORAG FARQUHAR