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