This easy chicken fried rice is a speedy weeknight meal.
Ingredients
- 3/4 cup jasmine rice
- 1 teaspoon sesame oil
- 2 eggs, lightly beaten
- 2 tablespoons green curry paste (see note)
- 500g chicken mince
- 150g sugar snap peas, trimmed
- 1 bunch baby bok choy, thickly sliced
- 1/2 cup fresh coriander leaves
- 1 cup bean sprouts, trimmed
Method
- Step 1Cook rice in a large saucepan of boiling water, following packet directions until just tender. Drain. Rinse under cold water. Drain well. Spread out over a large tray. Cover. Refrigerate for 15 minutes.
- Step 2Heat oil in a large wok over high heat. Pour in egg, swirling pan to cover base and sides of wok. Cook for 1 minute or until just set. Slide out of pan onto a chopping board. Roll up into a log. Slice into 1cm-thick rounds. Set aside.
- Step 3Heat wok over high heat. Add curry paste and mince. Stir-fry, breaking up lumps, for 5 minutes or until cooked through. Add rice. Stir-fry for 1 minute. Add sugar snap peas and bok choy. Stir-fry for 2 minutes or until just tender. Remove wok from heat. Add egg. Toss to combine. Serve rice topped with coriander and sprouts.
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1649 kj
Energy
11.8g
Fat Total
3.2g
Saturated Fat
3.4g
Fibre
33.8g
Protein
164mg
Cholesterol
734mg
Sodium
35.8g
Carbs (total)
All nutrition values are per serve
Notes
The heat of curry paste varies depending on the brand used. Adjust the amount to suit.
- Author: Tracey Meharg
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
0