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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 225.5
  • Total Fat: 5.9 g
  • Cholesterol: 26.3 mg
  • Sodium: 270.6 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 4.0 g
  • Protein: 14.6 g

View full nutritional breakdown of Stir Fry Rice with Roast Chicken and Vegetables calories by ingredient
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Stir Fry Rice with Roast Chicken and Vegetables

Submitted by: JTAIT3

Introduction

This is a great meal to make using up leftovers from a roast chicken. You can use any veggies you like but these are my favourites. The sweetcorn and peas are frozen so always to hand! I fry everything in sesame oil as I find this gives the stir fry a really lovely flavour. This is a great meal to make using up leftovers from a roast chicken. You can use any veggies you like but these are my favourites. The sweetcorn and peas are frozen so always to hand! I fry everything in sesame oil as I find this gives the stir fry a really lovely flavour.
Number of Servings: 4

Ingredients

    1.5 cups Brown Rice
    1tbsp Sesame Oil
    2 cloves Garlic - crushed
    3 Bird Eye Chillis (less or more to taste)
    1 Onion - chopped
    1/2 cup frozen Sweetcorn
    1/2 cup frozen Peas
    1 cup mushrooms - large sliced and chopped (I prefer chestnut or large flat)
    1 Zucchini - sliced
    1 cup left over Roast Chicken - chopped
    1 tbsp Soy Sauce

Directions

Makes around 4 servings

1. Boil brown rice according to package instructions (approx 20mins).
2. Heat sesame oil in a large pan / wok. Add garlic and chilli and fry for 2 mins over a medium high heat.
3. Add onion and fry for a further minute until golden.
4. Add frozen peas and sweetcorn. Fry until warmed through.
5. Add mushrooms and zucchini. Fry for a further minute before adding soy sauce and chicken.
6. Add brown rice to wok and mix everything together. Season with salt and pepper to taste.
7. You can add more soy sauce and chilli if you like. I also like to squeeze fresh lime / lemon juice over mine as it brings out the taste!
8. Eat and Enjoy!!


Number of Servings: 4

Recipe submitted by SparkPeople user JTAIT3.






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