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)
452kcal
Energy (kJ)
1886kJ
Protein (g)
30.8g
Carbohydrate incl. fibre (g)
45.0g
Carbohydrate excl. fibre (g)
38.6g
Sugar (g)
5.5g
Fibre (g)
6.4g
Fat (g)
18.0g
Saturated fat (g)
4.6g
Unsaturated fat (g)
9.5g
Monounsaturated fat (g)
4.3g
Polyunsaturated fat (g)
4.8g
Trans fat (g)
0.0g
Cholesterol (mg)
215mg
Sodium (mg)
655mg
Salt (g)
1.63g
Vitamin A (IU)
4944IU
Vitamin C (mg)
16.9mg
Calcium (mg)
68mg
Iron (mg)
2.99mg
Total
1806kcal
7546kJ
123.0g
179.9g
154.3g
22.0g
25.5g
72.1g
18.3g
38.0g
17.3g
19.2g
0.1g
861mg
2619mg
6.54g
19775IU
67.5mg
272mg
11.98mg
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.