Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
30
High
Nutrition per serving
Calories568.2 kcal (28%)
Total Fat20.4 g (29%)
Carbs60.2 g (23%)
Sugars3.6 g (4%)
Protein28 g (56%)
Sodium1162.9 mg (58%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside.
Step 2
Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted.
Step 3
Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.
Step 4
Stir in the cooked egg, toasted sesame oil and soy sauce and serve.
Step 5
Recipe Tips
Step 6
You can cook your own rice, but make sure it has cooled properly before using, as it may become sticky if fried when hot.
Notes
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