Chile Fried Rice With BBQ Chicken

This is a great after work fast meal as I just buy a whole barbecued chicken on my way home from work and use quick cooking rice. So you end up with a tasty meal with fresh vegetables cooked up in no time at all. I have listed the vegetables I used in this dish, as this is what I had left in the fridge that needed using up, so you can change vegetables and quantities. I usually make this with broccolini but I had some broccoli florets to use up so I used them instead.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  barbecued chicken, shredded
• 2  tablespoons  peanut oil (divided use)
• 4  eggs, beaten lightly
• 1  onion, sliced thinly
• 3  garlic cloves, crushed
• 2  fresh red chilies, sliced thinly, add as many seeds as you like
• 7  broccoli florets, chopped
• 120  g shiitake mushrooms, sliced thinly
• 1  carrot, chopped finely (80g)
• 90  g snow peas, trimmed
• 3  green onions, sliced thinly
• 3  cups cooked rice, white long grain rice
• 2  tablespoons light soy sauce
• 3  tablespoons hoisin sauce (I use blue dragon brand.)
• 1 1⁄2 tablespoons ketjap manis (Sweet soy sauce)

Directions

1. Heat 2 Teaspoon of peanut oil in a wok, add half the egg mixture, swirl to make a thin omelette. Remove omelette from wok, roll up then cut into thin strips. Repeat process using another 2 teaspoons of oil and remaining egg.
2. Heat the remaining oil in wok, stir fry onion, garlic and chili, until onion softens, add broccoli, mushrooms and carrot, stir fry 1 miunte.
3. Add sauces, snow peas, green onion, chicken and rice, stir-fry until vegetables are just tender and the dish is hot, add omelette, toss gently.
4. Serve immediately.