109kcal
1g
5g
1g
1g
10g
11g
248mg
- 3 skinless, sliced into 1cm (½in) wide strips Chicken breast
- 2 halved and thinly sliced Banana shallots
- 1 tbsp paste Tomato purée
- 2 finely grated Garlic cloves
- 2 cm / ¾ in finely grated Ginger
- 500g / 17.6oz separated grains Cooked basmati rice
- 3 tbsp Low-salt soy sauce
- 1 juice of 1 lime Lime juice
- 2 beaten Eggs
- 1½ tbsp Garlic-infused olive oil
- 2 thinly sliced Spring onions
- ½ cut into wedges Cucumber
- 3 cut into wedges Salad tomatoes
1. Heat 1 tbsp of garlic-infused olive oil in a large non-stick frying pan over medium-high heat.
2. Add the chicken strips and cook for 4 minutes, turning halfway, until cooked through. Remove and set aside.
3. In the same pan, add ½ tbsp garlic-infused olive oil and sliced shallots, cook for 2 minutes.
4. Add tomato purée, garlic, and ginger, cook for another minute.
5. Add cooked basmati rice, soy sauce, and lime juice, stir and cook for 4 minutes until heated through.
6. Add chicken back to the pan with any juices, stir in beaten eggs, and cook for 2 minutes until eggs are done.
7. Serve with sliced spring onions, cucumber wedges, and tomato wedges.
32% of RDI
53% of RDI
5% of RDI
0% of RDI
0% of RDI
53% of RDI
30% of RDI
Cool down cooked rice within an hour for safe storage. Store in the fridge for 24 hours or freeze for up to 3 months. Reheat thoroughly before serving.
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