Prep Time    5mins

Cook Time    10 mins

Serves        2

Diary Free, Gluten Free, Egg Free, Quick

Ingredients

• 1 tsp canola oil
• 1/2 brown onion, thinly sliced
• 200 g skinless chicken breast, chopped
• 3 cups frozen mixed vegetables
• 250 g cooked brown rice
• 1 tbs reduced-salt soy sauce
• 1 tbs sweet chilli sauce
• 3 tbs unsalted roasted cashews

Method

1. Heat oil in a large wok or frypan and add onion. Cook, stirring for 2 mins, until onions are starting to soften.
2. Add the chicken and cook for 3 mins, until outside is golden brown.
3. Add frozen mixed vegetables and continue to cook on a high heat, stirring often, until the vegies are defrosted and the chicken is cooked through.
4. Add the rice, sweet chilli sauce and soy sauce and cook, stirring, till rice is hot.
5. Serve, and sprinkle with roasted cashews.

Variation: Use any combinations of fresh and frozen vegetable – use up whatever you have! Try frozen prawns or a quick omelette instead of chicken.

Serving Suggestion: Serve with fresh chilli and a squeeze of lime.

Reference: The Better Health Channel – Live Lighter – for full details

https://livelighter.com.au/recipe/557/chicken-fried-rice

Please check the recipe if you have allergies.