Peking Chicken Fried Rice

Serves 4, Prep and Cook 15 mins

450g packet microwave

long-grain white rice 500g chicken stir-fry strips,

halved lengthways 2 tblsps olive oil

1 tsp Chinese Five Spice

powder

4 green spring onions, sliced diagonally, plus extra to serve

1 cup frozen peas, corn

and carrot

2 eggs, lightly beaten ¼ cup hoisin sauce

1 tblsp soy sauce Finely diced Lebanese

cucumber, to serve

1 Heat rice according to packet directions.

2 Toss chicken in combined oil and spice to coat. 3 Heat an oiled, large wok over a high heat. Add chicken in two batches. Stir-fry for about 2 minutes, or until browned and almost cooked. Remove.

4 Add rice to hot wok with onions and frozen vegetables. Stir-fry for about 2 minutes, or until vegetables are tender. Make a well in the centre. Add eggs. Stir-fry for a further 1 minute, or until eggs are scrambled through rice.

5 Return chicken with combined sauces. Stirfry for 1 minute, or until chicken is cooked.

6 Serve with cucumber and extra spring onions.