Serves 6 people.
Nutritional Values (per serve)
Energy | approx. 1190.8kJ
Carbohydrates | 34.5g
Protein | 14.9g
Fat | 8.9g
Ingredients:
Method:
1. Chop chicken breast into small pieces (2.5 cm cubes), mix with soy sauce, set aside.
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2. Heat 1 tbsp vegetable oil in a big fry pan/wok over medium heat. Add the whisked eggs to the pan and stir fry quickly for 2 minutes, transfer to a bowl and set aside.
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3. Heat 1 tbsp vegetable oil in the pan again. Add minced garlic, diced onion, stir fry for 5 minutes or until soften, then add marinated chicken and stir fry for approx. another 5 mins on high heat or until chicken starts browning.
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4. Add cooked rice, break up the rice if needed, and mix with chicken well, add two cups of frozen vegetables and keep stir frying for 5 minutes, stirring often.
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5. Add the cooked eggs, break down into smaller pieces and heat thoroughly.
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6. Add salt to taste.
7. Add chopped spring onion for garnish.
