Chicken & Mixed Veg Fried Rice

 Ingredients:

• 500g lean chicken breast, diced 
• 1 tbsp peanut oil
• 2 eggs, lightly beaten
• 150g shaved extra lean ham, chopped
• 3 spring onions, sliced, plus extra to serve (optional)
• 2 large carrots, thinly sliced
• 2 small red capsicums, sliced
• half a 410g can baby corn
• 100g button mushrooms, sliced (optional)
• 2 cups brown rice, cooked
• 250g frozen peas
• ¼ cup soy sauce
• 1 tsp fish oil
• 1.5 tbs fresh lime juice
• 2 tbsp Ayam Thai Sweet Chilli Sauce
• Chilli flakes, to flavour

Procedure

1. Cook rice per packet instructions. Heat the oil in a wok or large fry pan over high heat. Cook the chicken until lightly browned and cooked through. Remove from pan.
2. Add the egg and swirl to evenly cover the base and sides of wok or pan. Cook over medium heat until set. Roll up egg in the wok or pan, remove from heat and slice thinly. Set aside.
3. Heat remaining oil in wok. Add ham and spring onion and cook for 1 minute or until onion is soft.
4. Add carrot, capsicum, corn and mushrooms and stir-fry for 3 minutes until almost tender. Add the sauces here too. Feel free to add any of your favourite veg!
5. Stir in rice and peas, and cook for 3-4 minutes until the rice is heated through.
6. Stir in shredded egg until well combined.
7. Top with sliced spring onion and enjoy! 

TIPS

Could add any fresh or frozen veggies into this recipe you enjoy! Aim for at least 3-4 different colours!

PREP TIME

Prep | 15 mins

Cook | 25 mins (brown rice takes longer than white)

Serves | 4