Quick Fried Rice

Name: Quick Fried Rice
Ingredients: 2 cups microwavable long-grain rice*, cooked; spray of vegetable oil; 4 scallions, finely sliced; 2 long green peppers, finely sliced; 1 red bell pepper, seeded and cut into thin strips; 4 ounces extra fine green beans, cut into 1-inch pieces; 1/3 cup frozen green peas, defrosted; 1/4 head Savoy cabbage, washed and shredded; 12 ounces skinless chicken, diced; 1 tablespoon dark brown sugar; 1/2 chicken stock cube, crumbled; 2 tablespoons low-sodium soy sauce; 2 tablespoons sweet chili sauce; 1/2 bunch cilantro, roughly chopped

14 ingredients

10 steps

Ingredients

2 cups microwavable long-grain rice*, cooked
spray of vegetable oil
4 scallions, finely sliced
2 long green peppers, finely sliced
1 red bell pepper, seeded and cut into thin strips
4 ounces extra fine green beans, cut into 1-inch pieces
1/3 cup frozen green peas, defrosted
1/4 head Savoy cabbage, washed and shredded
12 ounces skinless chicken, diced
1 tablespoon dark brown sugar
1/2 chicken stock cube, crumbled
2 tablespoons low-sodium soy sauce
2 tablespoons sweet chili sauce
1/2 bunch cilantro, roughly chopped

Directions

1

Preheat the oven to 400F.
2

Line a shallow baking pan with nonstick parchment paper.
3

Tip the rice onto the paper, breaking up any lumps, and spray the surface with oil.
4

Place in the oven, and cook for 12 minutes it should be crisp on the surface.
5

Season, and set aside to keep warm.
6

Meanwhile, spray a wok (ideally nonstick) with a good coating of oil and, over high heat, fry the scallions, chiles, bell pepper, and beans for 2 minutes, stirring continuously.
7

Add the peas, cabbage, and chicken, and fry to give a little color, and to wilt the cabbage, about 3 minutes.
8

Sprinkle over the sugar and stock cube, then add the rice, breaking up any lumps.
9

Stir-fry for 2 minutes, then add the remaining ingredients.
10

Cook for 1 minute, then serve very hot.