Information:

• Serves - 4
• Syns per serving - 7.5

Ingredients:

• 400g cooked, skinless chicken breast, roughly shredded
• 425g cold, cooked white long grain rice
• 300g pack crunchy stir-fry vegetables
• 4tbsp light soy sauce
• 2 eggs, lightly beaten
• 6 spring onions, finely sliced
• 1tsp grated root ginger
• 2 garlic cloves, peeled and crushed or grated
• One calorie cooking spray
• spring onion slivers, to garnish

Method:

• Spray a large non-stick frying pan or wok with low-calorie cooking spray and place over a medium high heat. Add the garlic, ginger and stir-fry vegetables and stir-fry for 4-5 minutes.
• Turn the heat to high and stir in the cooked rice and shredded chicken. Stir-fry for 3-4 minutes or until piping hot.
• Add the soy sauce, stir-fry for 30 seconds and then drizzle over the beaten egg. Cook for 2-3 minutes or until the egg has scrambled.
• Remove from the heat and stir in the spring onions. Serve immediately garnished with spring onion slivers.