Chinese chicken fried rice
Low in sugar and high in protein, this fakeaway favourite is guaranteed to keep you full and satisfied.
Servings: 4 people
Calories: 490kcal
Ingredients
- 2 tbsp cornflour
- 1 tsp vegetable oil
- 2 tbsp curry powder
- 1/2 tsp Chinese 5 spice
- 1/2 tsp garlic powder
- 5 g coconut cream from a block
- 1 vegetable stock cube
- 400 g cooked brown rice
- 1 large egg whisked
- 350 g chicken breast sliced
- 2 cloves garlic crushed
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 160 g frozen peas
- 4 spring onions sliced
Instructions
- Mix the cornflour with a little cold water to make a paste.
- In a pan over a medium heat add the vegetable oil, curry powder, Chinese 5 spice, garlic powder and coconut cream and stir.
- Add a pint of boiling water and the stock cube and bring to the boil. Whisk in the cornflour mix, season to taste and turn down to a gentle heat.
- Make an omelette with the egg in a large hot frying pan then remove and chop into pieces.
- Using the same pan, start to cook the chicken, then add the garlic, oyster sauce, soy sauce, frozen peas and cook until chicken has browned.
- Add the egg, cooked rice and spring onions to the pan. Give everything a good mix and then serve topped with the curry sauce.
Notes
Tweaks and tips: Vegetarian? You could swap the chicken for extra veg or a meat substitute like Quorn.
