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Lite Thai Fried Rice
Ingredients
- 1 packet (250g) instant brown rice
- 1 tbsp canola oil
- 2 cloves garlic (crushed)
- 200g undressed coleslaw (or julienne cabbage and carrots)
- 1 cup sugar snap or snow peas
- 1 spring onion finely diced
- 85g cooked and diced chicken breast per person
- 1 tsp soy sauce per person
- Lime juice to serve
- Sesame seeds to serve
- Sauce
- 1/2 tbsp brown sugar
- 1 tbsp canola oil
- 1/2 tbsp sriracha
- 2 tbsp lime juice
- 2 tbsp soy sauce
Directions
- 1. Mix sauce and prepare instant rice as per packet.
- 2. Heat 1/2 tbsp canola oil in a wok on highest heat. Add garlic fry for 30 seconds or until fragrant then add rice.
- 3. Stir and toss rice for 1-2 minutes. Add coleslaw mix and peas then toss with rice for another 1-2 minutes until veggies are just coloured but still firm.
- 4. Add spring onion and sauce. Remove from heat and stir to quickly incorporate sauce. Pour into a bowl and set aside.
- 5. Heat remaining 1/2 tbsp canola oil add chicken and soy sauce. Stir until chicken is lightly browned. Remove from heat and toss with rice mix. Squeeze fresh lime juice on top
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