Quick Chicken Fried Rice
Heat 1 tablespoon of the rapeseed oil in a large nonstick frying pan over medium
heat. Add the eggs and cook, stirring to scramble them, for 2 minutes; transfer to
a plate.
In the same pan, heat the remaining 1 tablespoon rapeseed oil. Add the rice,
mixed vegetables, and mange tout and cook, stirring, for 3 minutes. Stir in the
chicken, soy sauce, and scrambled eggs. Top with the spring onions, if desired.
SERVES 4
2 tablespoons rapeseed oil
2 large eggs, beaten
580 g cooked brown rice
280 g frozen mixed
vegetables
140 g chopped mange tout
270 g shredded cooked chicken (you can use rotisserie with the skin
removed)
2 tablespoons low-sodium soy sauce
Chopped spring onions, for garnish (optional)
406 CAL, 20 G FAT (4 G SATURATED), 20 G PROTEIN, 43 G CARB, 4 G
SUGAR, 5 G FIBRE, 642 MG SODIUM PER SERVING
EXTRA VEGGIE POWER! Add sliced water chestnuts, sugar snaps, and/or
bamboo shoots.