508
CALORIES
47.1
PROTEIN (G)
53.2
CARBS (G)
13
FAT (G)
4.6
FIBRE (G)
Method
Coat chicken with garlic, paprika, pepper, half the soy and cornflour.
Cook in a hot non-stick pan until crisp and 75°C; remove.
Stir-fry carrot and pepper, push aside and scramble the eggs and whites.
Add cold rice, remaining soy, oyster sauce and sesame oil; heat thoroughly.
Return chicken, toss and finish with spring onion.
ALLERGENS
Contains: Contains egg, molluscs, fish, soya, wheat and barley; sauce may contain sesame, peanuts and nuts.
STORAGE & REHEATING
Cool quickly and refrigerate within 1 hour for up to 2 days.
COACH NOTE
Use properly chilled cooked rice and reheat only once.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use labelled gluten-free sauces if required.
FREEZER GUIDANCE
Freeze cooled portions for up to 1 month.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.