Sunday, 29 July 2012

Egg Fried Rice with Chicken

The Slimming World version is every bit as good as the syn-laden original of this great Chinese take-away.

Serves 2
Syn Free on Extra Easy

1 cup basmati rice
1 carrot, finely chopped
handful green beans, finely chopped
3 stalk celery, finely chopped
5-6 spring onions, finely chopped
4 eggs
soy sauce to serve

Grill the chicken fillets for ca 10 minutes until cooked through. Finely chop.

Boil the rice in plenty of salted water, adding the carrots, celery and beans for the last few minutes. Drain.

Heat a pan with Fry Light and add all the ingredients except the eggs. Stir well. When the mixture is very hot, add the eggs. Stir to make sure the egg is well incorporated. Once the egg is cooked, serve immediately with soy sauce if using. 


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