Spicy Cantonese Chicken Fried Rice

A delicious bowl of comfort.
Spicy Cantonese Chicken Fried RiceNew Idea

TIP: Omit chilli flakes for a milder flavour. If you prefer, replace the white rice with microwave brown wholegrain rice. You will need about 3 cups (450g) chicken meat.



Step 1

Remove and discard skin and bones from chicken. Coarsely shred meat.

Step 2

Heat rice according to packet directions.

Step 3

Meanwhile, place chicken, Ready Sauce and chilli flakes in a large bowl. Mix well.

Step 4

Heat 2 tblsps of the oil in a large non-stick wok over a high heat. Add chicken mixture in two batches. Stir-fry for about 3 minutes, or until browned and hot. Remove from wok.

Step 5

Heat remaining oil in wok over a high heat. Add rice, peas and carrot. Stir-fry for 2 minutes. Make a well in the centre of rice. Add eggs. Stir-fry for a further 1 to 2 minutes, or until scrambled through rice.

Step 6

Return chicken to wok with pak choy, onions and soy sauce. Stir-fry until hot. Remove from heat.

Step 7

Garnish fried rice with extra sliced onion.

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