2 cage-free eggs, lightly beaten
1 red capsicum, finely diced
2 cups frozen chopped mixed vegetables, thawed
3 cups long-grain white rice, cooked and cooled
1 cup shredded barbecued chicken, without skin
225 g crushed canned pineapple chunks in juice, drained well
1 tbsp soy sauce
1 tbsp all-purpose seasoning sauce
- Heat a wok over medium heat and spray with oil. Pour eggs into the wok and cook for 1 min, lightly scrambling. When almost cooked, remove from wok and set aside.
- Reheat wok and add 1 tablespoon vegetable oil. Add capsicum and mixed vegetables. Stir-fry for 3-4 min.
- Add rice, chicken, pineapple, cooked egg, soy sauce and seasoning seasoning. Stir-fry for a further 2-3 min or until heated through. Divide into single serve portions and chill or freeze until required.