Speedy chicken and vegetable rice

400g cooked, skinless chicken breast, roughly shredded
425g cold, cooked white long grain rice
300g pack crunchy stir-fry vegetables
4tbsp light soy sauce
2 eggs, lightly beaten
6 spring onions, finely sliced
1tsp grated root ginger
2 garlic cloves, peeled and crushed or grated
One calorie cooking spray
spring onion slivers, to garnish

1. Spray a large non-stick frying pan or wok with low-calorie cooking spray and place over a medium high heat. Add the garlic, ginger and stir-fry vegetables and stir-fry for 4-5 minutes.

2. Turn the heat to high and stir in the cooked rice and shredded chicken. Stir-fry for 3-4 minutes or until piping hot.

3. Add the soy sauce, stir-fry for 30 seconds and then drizzle over the beaten egg. Cook for 2-3 minutes or until the egg has scrambled.

4. Remove from the heat and stir in the spring onions. Serve immediately garnished with spring onion slivers.

Tip: Chef’s tip: This recipe would also work well with basmati rice.