Chicken & Vegetable Stir-Fry with Egg-Fried Rice

Ingredients

• 2 x 250g pouches ready-to-eat rice
• 1 tbsp vegetable oil, plus a splash extra
• 2 eggs, beaten
• 500g chicken breast, sliced into strips
• 1 onion, sliced
• 2 cloves garlic, crushed
• 1 tsp grated fresh ginger
• 300g frozen stir-fry vegetables
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil (optional)

Method

1. Heat a splash of oil in a wok or large frying pan over high heat. Pour in the beaten eggs and scramble quickly, then remove and set aside.
2. Add the tablespoon of vegetable oil to the same pan. Add the chicken and stir-fry for 5-6 minutes until golden and cooked through. Remove and set aside with the egg.
3. Add the onion to the pan and stir-fry for 2 minutes, then add the garlic, ginger, and frozen stir-fry vegetables. Cook for 4-5 minutes until the vegetables are tender.
4. Meanwhile, heat the rice pouches according to the packet instructions.
5. Return the chicken and egg to the pan along with the cooked rice. Add the soy sauce, honey, and sesame oil (if using), and stir-fry for 2-3 minutes until everything is hot and well combined.
6. Serve immediately.