2 tablespoons grated ginger
450g packet frozen stir-fry vegetables (see tips)
4 cups cooked rice (see tips)
2 cups shredded cooked
chicken breast
2 tablespoons reduced-salt
soy sauce
4 shallots, thinly sliced
Step 1Spray a large non-stick frying pan with olive oil and set over high heat. Stir-fry grated ginger and vegetables for 5–7 minutes.
Step 2Add the cooked rice, chicken and soy sauce. Toss to coat. Cook, stirring mixture, for 5 minutes, or until the rice is hot and chicken is heated through.
Step 3Add half of the shallots and toss to combine. Serve fried rice topped with remaining shallots.
