FRIDAY NIGHT Fakeaway
COST $3.05 PER SERVE CHICKEN & PINEAPPLE FRIED RICE
Smartpoints VALUE PER SERVE 10 SERVES 4 | PREP 15 mins COOKING TIME 10 mins
1 tbs sesame oil 2 eggs, lightly beaten 1 brown onion, cut into thin wedges 2 red capsicum, chopped 2 garlic cloves, crushed 3 cups (500g) cooked brown rice 4 rings canned pineapple in natural juice, chopped 400g cooked skinless lean chicken breast, shredded 2 tbs teriyaki sauce 50g snow pea sprouts, halved ¼ cup fresh coriander sprigs
1 Heat a wok over high heat. Add half the sesame oil and egg and swirl to coat wok. Cook for 1-2 minutes or until egg is set, flip over to set top. Transfer egg to a plate. Roll up and cut into thin slices.
2 Reheat wok over high heat. Add remaining sesame oil, onion and capsicum. Stir-fry for 1-2 minutes or until vegetables start to soften. Add garlic and stir-fry for 1 minute or until fragrant. Add rice, pineapple, chicken and teriyaki sauce and stir-fry for 2-3 minutes or until heated through.
3 Stir through sprouts and egg strips and cook until sprouts are wilted. Serve sprinkled with coriander sprigs.
SERVE WITH 0 Smartpoints value steamed bok choy.
THIS RECIPE IS Lactose Free; Gluten Free (use a gluten-free teriyaki sauce). #