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Chicken Egg Fried Rice with Mushy Pea Curry Sauce… Slimming World Friendly

Like I said before I love a fake away. So tonight I thought I would try and make my own verson of this popular take away, aling with trying to make my own low syn curry sauce. Honestly I prefer yeungs curry sauce but this wasn’t a bad alternative at all and very low synned. Woop woop….

Chicken fried rice ingredients:

3 chicken thighs (best get skinless and boneless)

250g rice

2 eggs

1/2 tsp chinese 5 spice

2 garlic cloves

Soy sauce

Frylite

Method: 

Boil the rice, whilst this is cooking slice the chicken add to pot sprayed with frylite. Add in the two garlic cloves pealed but whole with about 6 tblspn of soy sauce and the chinese 5 spice. Let it all cook together.

Once the rice is ready make sure there is no excess water. In a frying pan spray with frylite and crack 2 eggs into it. Scramble them about until half cooked and scoop by scoop add the rice and mix it well. Then add the chicken and any sauce that’s in the pot also. Mix well and add some extra soy sauce. To your preference….

So my curry sauce ingredients:

1 tin mushy peas

2 tsp curry powder

1 beef stock cube

3 tblspn soy sauce

1/2 tsp chinese 5 spice

2 tblspn balsamic vinegar

1 tsp sweetner

3 tblspn aldi tomato ketchup

Method: 

Add all ingredients into pot and using the tin from the peas half fill and add to the pot. Let it cook on medium heat for 10 minutes and then blend to smooth it out. Put it back on the heat for another couple of minutes. And hey presto….

The rice is syn free, I served mine with sluce spring onions on top of my rice, my chipshop style SW chips, cooked mushrooms and my curry sauce. I’d say to be safe I’m syning my portion at 1 syn. It tastes fantastic – so much so the hubby had two servings….

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