Chicken Fried Konjac Rice

Product Used: ZERO Organic Konjac Rice

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2

Ingredients

• 1 packet ZERO Organic Konjac Rice

• 250g chicken breast, diced

• 2 eggs, lightly beaten

• 1 tablespoon olive oil

• 1 teaspoon sesame oil

• 2 cloves garlic, minced

• 1 teaspoon grated fresh ginger

• ½ cup frozen peas

• ½ cup diced carrot

• 2 spring onions, sliced

• 2 tablespoons gluten-free soy sauce (or tamari)

• 1 teaspoon oyster sauce (optional)

• Freshly ground black pepper

Method

1. Drain the ZERO Konjac Rice and rinse thoroughly under cold water. Dry-fry in a non-stick pan for 2–3 minutes to remove excess moisture. Set aside.

2. Heat the olive oil in a large wok or frying pan over medium-high heat.

3. Add the diced chicken and cook for 5–6 minutes until golden and cooked through. Remove and set aside.

4. Add the sesame oil, garlic and ginger to the pan and cook for 30 seconds until fragrant.

5. Add the carrot and peas and stir-fry for 2–3 minutes.

6. Push the vegetables to one side and pour in the beaten eggs. Scramble until just cooked.

7. Return the chicken to the pan along with the Konjac Rice.

8. Add the soy sauce and oyster sauce, tossing everything together until heated through.

9. Sprinkle with spring onions and black pepper before serving.

   
   

Serving Suggestion

Add a drizzle of chilli oil or a squeeze of fresh lime for an extra burst of flavour. This recipe also works beautifully with prawns, lean beef or tofu for an easy variation.