cooking oil spray
2 tablespoon grated ginger
450g packet frozen stir-fry vegetables (see tips)
4 cups cooked rice (see tips)
2 cups (280g) cooked chicken breast fillets, shredded
2 tablespoons reduced-salt soy sauce
4 green onions, thinly sliced
Nutrition (per serve)
Spray a wok with oil. Cook ginger and vegetables over high heat for 5–7 minutes.
Add rice, chicken and soy sauce. Toss to coat. Cook, stirring, for 5 minutes, or until rice is hot and chicken is heated through.
Add half the onion and toss to combine. Serve fried rice topped with remaining onion.
If you prefer, use 4 cups of chopped mixed vegetables instead – whatever you have in your fridge. Note that this will alter the cost per serve, depending on the vegetables used.
Recipe sourced from: Australian Healthy Food Guide