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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