Chicken wraps
Pile chicken, charred aubergine, tomatoes, red onion and avocado into a tortilla to make these quick and easy wraps. Full of veg, they're perfect family food
Fridge-raid fried rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 1 white onionfinely chopped
- 1 carrotfinely chopped
- 100g green beanschopped
- 1 red or yellow pepperfinely chopped
- ½ medium broccolichopped into small florets
- 150g cooked chicken(or any other meat), roughly chopped, optional
- 300g cold cooked rice
- 2 eggsbeaten
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 spring onionfinely sliced
- 1 tsp toasted sesame seeds
Nutrition: Per serving
- kcal388low
- fat20g
- saturates3g
- carbs29g
- sugars7g
- fibre7g
- protein20g
- salt0.6g
Method
step 1
Heat half the vegetable oil in a wok or a frying pan over a medium-high heat, and stir-fry the onions, carrots and green beans for 5 mins. Add the peppers, broccoli and chicken, and stir-fry for 3 mins more.
step 2
Tip in the rice and stir-fry for another 4 mins until all the grains of rice have separated. Push the rice and vegetables to the side, then add the remaining vegetable oil to the other. Crack in the egg and scramble briefly before stirring into the veg and chicken mixture.
step 3
Stir in the sesame oil and oyster sauce to coat, then garnish with the spring onions and sesame seeds.
