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One Pot Chicken & Veg Stir Fried Rice

Serves 4 Prep 15 mins Cook 15 mins
  • 2 Tbsp (30ml) sunflower oil
  • 1 Onion
  • 2 Chicken breasts
  • 1 Medium carrot
  • 100g green beans
  • 1 Small baby cabbage
  • ½ Cup (65g) frozen sweetcorn
  • 2 Eggs
  • 2 Cups (500ml) cold, cooked white rice
  • ½ Cup (50g) bean sprouts
  • 2 Tbsp (30ml) MAGGI Lazenby Worcestershire Sauce
  • 2 Tbsp (30ml) fish sauce
  • 1 Tbsp (15ml) lime juice
  • 2 Tbsp (30ml) fresh coriander
  • 2 Tbsp (30ml) fresh basil leaves
  • 2 Tbsp (30ml) MAGGI Sweet Chilli Sauce
  1. Heat the oil in a wok or wide frying pan over a medium-high heat. Fry the onion for 4-5 minutes. Add the chicken and cook for 2-3 minutes.

  2. Add the carrots, green beans/ sugar snap peas, cabbage and sweetcorn. Stir-fry for 4 - 5 minutes.

  3. Pour the mixed egg over the vegetables and cook, without stirring for 1 minute.

  4. Top with the cooked rice and bean sprouts and stir through.

  5. Mix the remaining sauce ingredients together and add to the stir fry, cook for 1 -2 minutes, or until heated through.

  6. Serve topped the herbs, if desired.


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