Name: Easy chicken fried rice
Prep time: 12 min
Cook time: 11 min
Total time: 23 min
Yield: 6
Ingredients: 2 tablespoon light soy sauce; 1 tablespoon water; 3 teaspoon fish sauce; 2 teaspoon caster sugar; few drops sesame oil; 2 tablespoon peanut or vegetable oil; 400 gram chicken breast stir-fry strips or 2 chicken breasts, sliced; 3 cloves garlic; 1 1/4 teaspoon grated fresh ginger; 3 green onions (shallots), chopped; pinch chilli flakes, optional; 3 cup cold, cooked rice; 1 bunch broccolini or broccoli, trimmed and sliced into bite-size pieces; 120 gram green beans, trimmed and sliced; 1 cup bean shoots; 1/2 cup roasted cashew nuts, roughly chopped; handful fresh coriander leaves; lime wedges, to serve

Easy chicken fried rice

Looking to use up leftover rice? Here's a quick way to turn leftover rice into a delicious, nutritious, Asian-inspired meal - and it works best with rice that's been pre-cooked.

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Serves 6

Prep

12M

Cook

11M

Total

23M

Ingredients

2 tablespoon light soy sauce

1 tablespoon water

3 teaspoon fish sauce

2 teaspoon caster sugar

few drops sesame oil

2 tablespoon peanut or vegetable oil

400 gram chicken breast stir-fry strips or 2 chicken breasts, sliced

3 cloves garlic

1 1/4 teaspoon grated fresh ginger

3 green onions (shallots), chopped

pinch chilli flakes, optional

3 cup cold, cooked rice

1 bunch broccolini or broccoli, trimmed and sliced into bite-size pieces

120 gram green beans, trimmed and sliced

1 cup bean shoots

1/2 cup roasted cashew nuts, roughly chopped

handful fresh coriander leaves

lime wedges, to serve

Method

1.In small bowl, combine soy sauce, water, fish sauce, caster sugar and sesame oil. Set aside.

2.Heat half the peanut oil in wok over high heat and add chicken strips. Cook about 3 to 4 minutes, or until just cooked. Remove chicken from wok and set aside.

3.Heat remaining peanut oil to wok and add garlic, ginger, green onion and chilli and cook for about 1 min. Add rice and cook for another 1 min. Add broccolini, beans, bean shoots and sauce mixture. Cook for 5 mins or until vegies are tender.

4.Return chicken to wok, add cashew nuts and coriander and stir through to combine. Remove from heat and serve immediately with lime wedges on the side.

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