Vegie Packed Oriental Rice

Oriental Rice
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Prep: 10 min
Cook: 20 min
Cost: $$


  • Spray oil
  • 4 eggs
  • 1 tablespoon olive oil
  • 1 tablespoon crushed garlic
  • 1 tablespoon crushed ginger
  • 500 grams fresh or frozen stir fry vegetables
  • 2 cups cooked basmati rice
  • 300 grams cooked chicken shredded
  • 4 spring onions thinly sliced
  • 2 tablespoons salt reduced soy sauce
  • 1 tablespoon hoi sin or oyster sauce
  • 2 teaspoons sesame oil
  • 1 cup bean sprouts
  • Coriander leaves optional


  1. Spray a large frypan or wok with oil and heat on medium.
  2. Beat eggs lightly with a fork and add to pan allowing them to cook. Remove from pan once eggs are set and slice into small strips.
  3. Heat oil in the same pan and fry the ginger and garlic for 1 minute until aromatic.
  4. Add vegetables and stirfry for approximately 5 minutes.
  5. Add cooked rice, cooked chicken,  spring onions, soy sauce, hoi sin sauce and sesame oil.
  6. Stirfry for another 2 minutes until all ingredients are heated through.
  7. Just before turning the heat off, stir through bean sprouts.
  8. Sprinkle with chopped coriander before serving if desired.

Serves in 1 portion

  • Vegetables2
  • Cereals1
  • Lean meat or Alternatives1.5
  • Unsaturated Spreads/Oils1


Use pre-cooked microwave rice to cut down on prep time.

This rice dish is a great way to use up leftover grilled or roast chicken.

Ingredients can be substituted - use diced onion instead of spring onion and snow peas instead of bean sprouts.

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