Ingredients
1 bunch baby pak choy (350g)
1 barbecued chicken
450g packet microwave long-grain white rice
120g sachet Lee Kum Kee Ready Sauce for Cantonese Chicken
½ teaspoon dried chilli flakes
¼ cup vegetable oil
1 cup frozen peas
1 cup grated carrot
2 eggs, lightly beaten
2 green spring onions, thinly sliced
1 tablespoon soy sauce
Extra sliced green spring onion, to garnish
Method
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Trim pak choy stems. Rinse pak choy under cold water. Drain well. Pat dry with absorbent kitchen paper. Cut crossways into thin slices.
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Remove and discard skin and bones from chicken. Tear meat into large pieces.
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Heat rice according to packet directions.
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Meanwhile, place chicken, ready sauce and chilli flakes in a large bowl. Mix well.
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Heat 2 tablespoons of the oil in a large, non-stick wok over a high heat. Add chicken mixture in two batches. Stir-fry for about 3 minutes, or until browned and hot. Remove from wok.
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Heat remaining oil in wok over a high heat. Add rice, peas and carrot. Stir-fry for 2 minutes. Make a well in the centre of rice. Add eggs. Stir-fry for a further 1 to 2 minutes, or until scrambled through rice.
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Return chicken with pak choy, onions and sauce. Stir-fry until hot. Remove from heat.
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Garnish with extra spring onions.
