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Recipes - Dinner
INGREDIENTS: (Serves 4)
- 175g Basmati Rice Cooked
- 1 Chicken Stock Cube
- 300g Raw Chicken
- 6 Spring Onions
- 3 Shallots Diced
- 1 Medium Carrot cut into thin strips
- 75g Pak Choi
- 75g Frozen Peas
- 1 Tablespoon Curry Powder
- 1 1/2 Teaspoon Light Soy Sauce
- 1 Tablespoon Fish Sauce
- 4 Eggs
- 1/2 Lime
- Low Cal Cooking Spray
MACROS:
- 401 Calories
- 28g Carbs
- 36g Protein
- 9g Fat
METHOD:
- Cook rice according to packet instructions, using the chicken stock cube in the water, drain and put to one side
- Spray a wok with low cal cooking spray and place over a medium heat. Add the chicken and cook for around 5 mins until cooked through. Then remove from the pan and set to one side.
- Spray some more low cal cooking spray into the wok and place back over a medium heat. Add the spring onions, shallots, carrot, pak choi and the peas. Stir in the curry powder and cook for around 5 mins or until the veg starts to soften, but still has a slight crunch. Add the cooked chicken, rice,soy sauce and fish sauce and continue cooking until everything is piping hot and evenly coloured.
- Whilst everything is heating through, fry the eggs in a frying pan with a little low cal spray.
- Finish the rice with a squeeze of lime, divide between 4 plates, top with an egg and serve.
- Serve