CHICKEN FRIED RICE

PREP TIME COOK TIME KCAL (g) FATS (g) CARBS (g) PROTEIN (g)
10 min 20 min 339 10 43 21
*Serves 4

INGREDIENTS

⅔ cup (120g) basmati rice, raw

1 tbsp. coconut oil

10 oz. (280g) chicken thigh, diced

salt & pepper

3.5 oz. (100g) shiitake mushrooms, sliced

1 tbsp. root ginger, grated

1 tbsp. sambal oelek

2 garlic cloves

1 cup (100g) green beans, chopped

4 green onions, sliced

2 tbsp. tamari

4 tbsp. ketjap manis

½ lime, zested & juiced

3 tbsp. salted peanuts, chopped


     

    INSTRUCTIONS

    1. Cook the rice according to instructions on the packaging.

    2. Meanwhile, heat the coconut oil in a large skillet over a high heat. Add the chicken, season with salt and pepper and stir-fry for 6-7 minutes until the chicken is golden brown.

    3. Add the sliced mushrooms and continue cooking for a further 3-4 minutes. Next, add the grated ginger, sambal, garlic, green beans and half the green onions to the pan and cook for 2 minutes, stirring frequently, then lower the heat to medium.

    4. Once everything has cooked, stir through the cooked rice and sauté for 1-2 minutes. Remove the pan from the heat and stir in the tamari, ketjap manis, lime zest, and lime juice.

    5. To serve, divide between 2 bowls and sprinkle over the peanuts and remaining green onions.