Recipe may contain gluten, peanuts, milk, fish and shellfish.
This colourful fried rice is the epitome of easy, mid-week cooking. Microwave rice, BBQ chicken, quick-cooking prawns and sauces you 100% already have in your pantry make this the no-fuss dinner it is.
450g packet microwave jasmine rice
1/2 barbecued chicken
1 1/2 tbsp peanut oil
250g peeled green prawns
1 red capsicum, deseeded, cut into strips
100g snow peas, halved diagonally
3 green shallots, sliced diagonally
2 tbsp soy sauce
2 tsp sesame oil
Sriracha sauce, to taste (optional)
4 Method Steps
Step 1Heat the rice(450g packet microwave jasmine rice) following packet directions. Remove the meat from the barbecued chicken (1/2 barbecued chicken) and shred.
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Step 2Heat 2 tsp of the oil (1 1/2 tbsp peanut oil) in a large wok or deep frying pan over high heat. Add prawns (250g peeled green prawns) and cook, stirring, for 2 minutes or until colour changes. Transfer to a plate.
Step 3Reduce heat to medium-high. Add 2 tsp oil to the pan. Cook the capsicum (1 red capsicum, deseeded, cut into strips), snow peas (100g snow peas, halved diagonally) and shallot (3 green shallots, sliced diagonally), stirring, for 3 minutes or until tender-crisp. Add to plate with the prawns.
Step 4Heat the remaining oil in the pan and add the rice. Cook, stirring, for 2 minutes. Return prawns and vegetables to the pan. Add chicken, soy sauce (2 tbsp soy sauce) and sesame oil. Toss to combine and heat through. Drizzle with sriracha sauce (Sriracha sauce, to taste (optional)), if desired, to serve.
Tip: To make it cheaper, replace the prawns with sliced Chinese lup chong sausage, which you’ll find in the Asian aisle of the supermarket, or look forChinese barbecued pork
All quantities above are averages