This dish has always been a favourite of mine but I’d completely forgotten about it while trying out new recipes. So here’s an old recipe adapted to suit No Count. If tracking, each serving is 6 points.
Ingredients (serves 4):
- 4 chicken breasts, cooked and chopped into chunks
- 150g prawns
- a red pepper, sliced
- a green pepper, sliced
- 100g baby sweetcorn, cut into smaller pieces
- a red onion, finely chopped
- 2 eggs
- a garlic clove, crushed
- a tsp fresh ginger, finely chopped
- 2 tsps chilli powder
- 1 tbsp olive oil (from daily allowance)
- 1 tbsp tomato puree
- 2 tbsp of soy sauce (2 tsp per person is 0 points)
- 200g brown rice
- Cook the rice.
- Crack the eggs into a jug, whisk and season well. Spray Frylight in a frying pan and make a thin omelette with the eggs. Once cooked, cut into strips and leave to the side.
- Heat the oil in a wok and add the peppers, onion, sweetcorn, garlic and ginger. Cook for 5 – 10 mins, stirring occasionally.
- Add the prawns and stir for a couple of minutes.
- Add the cooked rice, chicken and soy sauce, and stir it all together.
- Mix the chilli powder with the tomato puree and add to the wok. Stir and cook for about another five minutes.
- Finally, add in the egg. Serve and enjoy! (You might want to add another 2 tsp soy sauce over the top for 1 point.)