| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Ch4, Teletext |
4 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Cooked rice |
| 10 |
oz |
Uncooked rice |
| 1 |
|
Onion |
| 1 |
|
Red pepper |
| 2 |
|
Chicken breast fillets |
| 2 |
|
Eggs |
| 4 |
oz |
Green beans |
| 4 |
oz |
Sweetcorn |
| 2 |
oz |
Roasted salted cashews |
| 2 |
tb |
Dark soy sauce |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
Top and tail green beans. Cook green beans and sweetcorn in salted
boiling water until just tender; drain and chop into 1/2in/1cm pieces.
De-seed red pepper and dice finely. Beat eggs. Cut chicken into cubes.
Heat wok. Add oil. Fry chicken until whitened. Add onion and red
pepper. Stir-fry for 1 minute.
Add rice, green beans and sweetcorn to wok. Stir-fry for 5 minutes.
Add soy sauce and sesame oil. Stir-fry for 5 minutes. Add soy sauce
and sesame oil. Stir-fry for 1 minute.
Add beaten egg, cashews and ground pepper. Stir-fry for 2 minutes
until egg set. Serve at once.
Converted by MC_Buster.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.
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