Five-spice rice with chicken

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Fried rice is always a winner! This week we have boosted the rice with Asian greens, water chestnuts and cashew nuts!
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on low heat for 10-15 minutes or until water is absorbed and rice is tender.

2. Slice spring onions (keep some green tops for garnish), crush garlic and grate carrot. Trim and slice pak choy, drain water chestnuts.

3. Heat a large pan with oil (see notes) over medium-high heat. Add chicken strips and cook, turning for 2-3 minutes or until sealed. Season with 1 1/2 tsp Chinese five spice and 1 tbsp soy sauce.

4. Add prepared vegetables to pan and stir-fry for 2-3 minutes until just tender.

5. Fluff the rice with a fork then toss into pan. Mix gently with vegetables and chicken, stir in 1 tbsp soy sauce (use to taste) and season with pepper.

6. Serve fried rice topped with cashew nuts and reserved spring onion tops (sliced).
Basmati Rice 300g
Spring Onions 1/2 Bunch *
Garlic 2 Cloves
Carrot 1
Pak Choy 1 Bunch
Water Chestnuts 227g
Chicken Stir-Fry Strips 300g
Cashew Nuts 1 Packet (60g)

* Ingredient Also Used In Another Recipe

From your pantry:
oil (for cooking, see notes), pepper, soy sauce, Chinese five spice