‘Not your traditional’ Combination Fried Rice
300g chicken breast (diced)
200g raw prawns (tails off & diced)
120g short cut bacon (diced)
1 x medium carrot (diced)
1 x medium red capsicum (diced)
1 x medium brown onion (diced)
1 x cup frozen peas
4 x spring onions (sliced)
1 x 425g tin of Champignons pieces & stems (drained)
2 x cloves garlic (minced)
3cm piece of ginger (minced)
1 x chicken stock cube
1 tbsp chilli flakes (optional)
2 x eggs
1 tbsp ketchup manus (sweet soy sauce)
1 tbsp soy sauce (salt reduced)
1 tbsp oyster sauce
1 tbsp sesame oil
2 x 500g bags of cauliflower Rice (pre-packed)
Heat the sesame oil, garlic and ginger over medium/high heat in a deep cooking dish.
Add the onion, bacon and chicken and sauté for 3-5 mins.
Add the chopped veg (including champignons) and cook for another 3 mins or so.
Add the prawns, chicken stock cube, ketchup manus, soy sauce and oyster sauce and stir through to combine. Add the chilli flakes now if you’re keen on some kick.
Add the cauliflower rice and stir to combine.
Turn the hob to low and simmer for 15-20 mins, stirring occasionally.
Meanwhile, in a separate pan crack 2 eggs and scramble.
Transfer to the fried rice dish and combine.
Divide between 4 and enjoy a quick and tasty mid-week dinner.
Perfect for meal prep. An on-the-go favourite!
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