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No-Fuss Fridays: Szechuan Stir Fried Chicken With Rice

No-Fuss Fridays: Szechuan Stir Fried Chicken With Rice On today's No-Fuss Friday recipe, we've added some 'pow' to fried rice with our Szechuan Kung Pao Stir Fry. We've even got a fun plating idea for you if you're feeling a little creative!

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Szechuan Stir Fried Chicken With Rice

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4


Ingredients:

                                           1 packet Asian Home Gourmet Spice Paste for Szechuan Kung Pao Stir Fry

2 tsp oil

250 g minced chicken meat

1 (110 g) medium onion, sliced

Egg solution (2 whole eggs with 2 TBsp water)

5 pcs mushroom, strips

5 pcs prawns, shelled and deveined

500 g cooked rice

2 TBsp tomato sauce

2 TBsp oyster sauce

1 TBsp thick soy sauce

Spring onion as garnish

  

 Cooking method:

1.    Heat oil in a large non-stick frying pan.

2.    Stir fry the onion for 1 minute. Add in chicken, prawns, mushrooms, Spice Paste and all sauces.
        Mix well and stir fry until chicken turns brown.

3.    Add in cooked rice. Stir constantly to prevent rice from sticking onto the pan.

4.    In a separate pan, spread a thin layer of egg solution on hot frying pan.

5.    After the egg is cooked, remove and put on a plate. Place the fried rice on top and fold in
        the four sides of the egg.









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