New 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.
Ingredients
Method
Remove and discard skin and bones from chicken. Coarsely shred meat.
Heat rice according to packet directions.
Meanwhile, place chicken, Ready Sauce and chilli flakes in a large bowl. Mix well.
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.
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.
Return chicken to wok with pak choy, onions and soy sauce. Stir-fry until hot. Remove from heat.
Garnish fried rice with extra sliced onion.
