450g packet microwave long-grain white rice
800g chicken breast fillets, trimmed, chopped
2 tablespoons vegetable oil
2 teaspoons mild curry powder
3 cups thinly sliced green cabbage (250g)
1½ cup packaged shredded carrot (150g)
3 green spring onions, thinly sliced
¼ cup oyster sauce
2 tablespoons soy sauce
½ x 100g bag original fried noodles
Heat the rice according to packet directions.
Meanwhile, toss chicken with 1½ tablespoons of the oil in a large bowl.
Heat an oiled, large wok over a high heat. Add chicken in three batches. Stir-fry for about 4 minutes, or until browned and almost cooked. Remove.
Add remaining oil to same, hot wok. Add curry powder and rice. Stir-fry for 2 minutes.
Return chicken to wok with cabbage, carrot, onions and sauces. Stir-fry, for about 2 to 3 minutes or until cabbage is wilted. Remove from heat.
Serve topped with noodles.
Hungry for more? Watch our guide to creating the perfect, simple Nutella Mango Spring Rolls for dessert.