Post by Caz on May 27, 2015 10:08:21 GMT
Low-calorie cooking spray
2 garlic cloves, peeled and crushed or grated
1 tsp grated root ginger
300g pack crunchy stir-fry vegetables
425g cold, cooked white long grain rice
400g cooked, skinless chicken breast, roughly shredded
4 tbsp light soy sauce
2 eggs, lightly beaten
6 spring onions, finely sliced spring onion slivers, to garnish
Spray a large non-stick frying pan or wok with low-calorie cooking spray and place over a medium high heat. Add the garlic, ginger and stir-fry vegetables and stir-fry for 4-5 minutes.
Turn the heat to high and stir in the cooked rice and shredded chicken. Stir-fry for 3-4 minutes or until piping hot.
Add the soy sauce, stir-fry for 30 seconds and then drizzle over the beaten egg. Cook for 2-3 minutes or until the egg has scrambled. Remove from the heat and stir in the spring onions. Serve immediately garnished with spring onion slivers.
Slimming World Syns:
Extra Easy: Free
Original: 7½ Syns
Green: 9 Syns
Serves 4
2 garlic cloves, peeled and crushed or grated
1 tsp grated root ginger
300g pack crunchy stir-fry vegetables
425g cold, cooked white long grain rice
400g cooked, skinless chicken breast, roughly shredded
4 tbsp light soy sauce
2 eggs, lightly beaten
6 spring onions, finely sliced spring onion slivers, to garnish
Spray a large non-stick frying pan or wok with low-calorie cooking spray and place over a medium high heat. Add the garlic, ginger and stir-fry vegetables and stir-fry for 4-5 minutes.
Turn the heat to high and stir in the cooked rice and shredded chicken. Stir-fry for 3-4 minutes or until piping hot.
Add the soy sauce, stir-fry for 30 seconds and then drizzle over the beaten egg. Cook for 2-3 minutes or until the egg has scrambled. Remove from the heat and stir in the spring onions. Serve immediately garnished with spring onion slivers.
Slimming World Syns:
Extra Easy: Free
Original: 7½ Syns
Green: 9 Syns
Serves 4
