Chicken Fried Rice
For 2 (For 4)
Jasmine Rice: 1 bag (2 bags)
Diced Chicken Thighs: 1 pack (2 packs)
Vegetarian Stir Fry Sauce : 1 pod (2 pods)
White Pepper: 1 pod (2 pods)
Shaoxing Wine Vinegar: 1 pod (2 pods)
Green Beans (100g): 1 pack (2 packs)
Red Chilli: 1 (2)
Spring Onions: 1 bunch (2 bunches)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Soy Sauce: 2 sachet (4 sachets)
Per serving: Energy (kcal) 501 Fat 5g of which saturates 1g Carbohydrates 71g of which sugars 7g Protein 42g Salt 2.17g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
While fried rice can be traced back over a thousand years to China’s Sui dynasty, its reputation as a dish is not exactly auspicious. Originally a way of mixing together the leftovers of the previous night’s various delicacies into one quick, hearty lunch, if fried rice ever appears during a formal meal, it’s usually trotted out at the end, to signal the host’s generosity in serving the more expensive, refined dishes first. Still, no matter how impressive the banquet, we’ll always leave some room for fluffy, crispy fried rice infused with all the meaty flavours from the frying pan, subtly seasoned and scattered with spring onions.
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 20 minsFor 4 - 25 mins
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