Chicken Fried Rice
- 0 - 30 Minutes
- Easy
- Serves 2
Chinese flavours of five spice and ginger create a mouthwatering stir fry dish.
Ingredients
Method
- 120g Tilda Jasmine Rice
- 2 chicken breasts, thinly sliced
- ½ tsp five spice powder
- 1 tbsp. sunflower oil
- 4 spring onions
- 1 thumb ginger, finely grated
- 1 pak choi, roughly chopped
- 2 tbsps sweet chilli sauce
- Handful toasted cashew nuts
- Marinade the chicken with the five spice and oil
- Leave for at least 10 minutes, longer if possible
- Fry the chicken on high heat for 3-5minutes, add the spring onion and ginger and cook for a further 2-3 minutes
- 10 minutes before serving, cook the rice, strain and add to the chicken with the pak choi
- Stir through the sweet chilli sauce delicately
- Serve topped with the toasted cashews
