Lighter Chicken Fried Rice

Ingredients

• 150 g cooked chicken breast, diced
• 200 g cold cooked jasmine rice (day-old)
• 1 large egg, beaten
• 50 g (~⅓ cup) green peas
• 1 small carrot (50 g), finely diced
• 40 g onion, diced
• 2 cloves (6 g) garlic, minced
• 1 tbsp (15 g) low-sodium soy sauce
• 1 tsp (5 g) sesame oil

Method

1. Heat the sesame oil in a wide non-stick pan or wok over high heat.
2. Add onion, carrot and garlic; stir-fry 2–3 minutes until softening.
3. Push veg aside, pour in the beaten egg and scramble until just set.
4. Add the cooked rice and chicken; toss 3–4 minutes to heat through and crisp slightly.
5. Stir in the peas and soy sauce, cook 1 minute more, and serve hot.