Chicken fried Rice with curry sauce

The ultimate takeaway! One pan and done!!!

530 calories including mayflower curry sauce (calories per portion- recipe serves 2)

P: 42g C: 74g F: 11g

Ingredients

• 1 x chicken breast (170g) cut into small chunks

• 300g cooked basmati rice (I used microwave rice to save cooking my own)

• 1 x small red onion diced 60g

• 1 x large carrot cut into small bits 100g

• 100g frozen peas

• 3 x spring onions- finely sliced

• 1 x red chilli- finely sliced 10g

• 50ml dark soya sauce

• 30ml oyster sauce

• 1 tsp Chinese 5 spice

• 10g garlic purée

• 5g ginger puree

• 2 medium eggs

Method

In a large frying pan or wok using 1kcal spray add onions, chicken, carrots, garlic, ginger and five spice and fry over a HIGH heat for 5 minutes.

Then add in your cooked rice, peas, soy sauce and oyster sauce fry for a further 5 minutes.

**start making your mayflower curry sauce in a separate pot- follow instructions on packet!

Whisk your eggs, make a space in the pan, clearing the rice to one side. Add the eggs, leave them to cook in the space for a few minutes, and then keep stirring until cooked (approx 5 minutes).

Give everything a good stir to mix the egg through.

Sprinkle with chopped spring onions

Serve. I topped with 50g of cooked mayflower curry sauce! That’s what the cals above account for.