4 tablespoons oil500g chicken fillets (cubed)1 tablespoon ground garlic1 teaspoon ground green chillies1 teaspoon salt½ teaspoon freshly ground black pepper1 teaspoon paprika1 ½ cups frozen mixed veg (rinsed)1 onion (finely sliced)3 extra-large eggs (lightly beaten)4 cups cooked Basmati rice¼ cup low-sodium soy sauce Garnish-Sliced red chillies (optional)Sliced spring onionsCoriander
1. Pour 2 tablespoon oil in a large non-stick pan or wok, heat on medium heat.2. Add chicken, garlic, chillies and spices and cook till just done.3. Remove the chicken with a slotted spoon and set aside.4. Add remaining 2 tablespoon oil, then add onion and mixed veg and stir fry until vegetables begin to soften.5. Push vegetables to one side of the pan/wok, add the eggs to the other side and scramble, stirring as necessary.6. Add the cooked chicken and cooked rice, mix together. 7. Drizzle soy sauce, all over and stir in to combine. 8. Cook for about 2 minutes, or until chicken is reheated through. 9. Check seasoning for salt and pepper. 10. Garnish with chopped spring onions and optional red chillies.
INFO & TIPS
Note: If you're not a fan of eggs, you may omit it.
If you're a smaller family unit, you may halve the recipe.