WHAT YOU'LL NEED
- 1 tablespoon oil
- 400 g chicken thigh fillet, cubed
- 2 rashers bacon, trimmed, chopped
- 1 packet Continental Oriental Fried Rice
- 1¼ cups water
- 1½ cups diced frozen mixed vegetables
- 2 eggs, lightly beaten
- 4 shallots, thinly sliced
- ½ cup bean sprouts
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
424kcal
Energy (kJ)
1770kJ
Protein (g)
29.0g
Carbohydrate incl. fibre (g)
39.2g
Carbohydrate excl. fibre (g)
34.5g
Sugar (g)
4.8g
Fibre (g)
4.7g
Fat (g)
17.8g
Saturated fat (g)
4.5g
Unsaturated fat (g)
9.0g
Monounsaturated fat (g)
4.3g
Polyunsaturated fat (g)
4.7g
Trans fat (g)
0.0g
Cholesterol (mg)
215mg
Sodium (mg)
637mg
Salt (g)
1.59g
Vitamin A (IU)
3155IU
Vitamin C (mg)
10.9mg
Calcium (mg)
57mg
Iron (mg)
2.50mg
Total
1695kcal
7080kJ
116.2g
156.7g
138.1g
19.1g
18.6g
71.2g
18.1g
36.1g
17.2g
18.9g
0.1g
861mg
2549mg
6.37g
12619IU
43.5mg
228mg
10.00mg
Let's Get Cooking
- 1 Heat oil in a large frying pan. Brown chicken and bacon.
- 2 Add Rice and water; stir to combine. Bring to a boil then reduce heat to low. Cover and simmer, without stirring, for 10 minutes.
- 3 Stir through mixed vegetables. Push rice to edge of pan and pour egg into base of pan. Replace lid and cook for 3-5 minutes until egg is almost set. Break egg into small pieces and stir through rice with the shallots. Top with bean sprouts before serving.