Full ingredients list:
2 tablespoons grated ginger
450g packet frozen stir-fry vegetables (see tips)
4 cups cooked rice (see tips)
2 cups shredded cooked
2 tablespoons reduced-salt
4 shallots, thinly sliced
Nutritional information (per serve)
Instructions and steps:
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.
You can use 4 cups of chopped mixed vegies or use up whatever is in your fridge. This will change the cost per serve, based on the vegies used.
For best results, cook rice the day before (this allows rice to dry slightly, so it’s less sticky). Cooking on the day? Drain well in a colander before using.
About this recipe
First published: November 2017