Ingredients
280g of Chicken Breast, thinly sliced
2 medium Onions, one thinly sliced and one diced
1 Red Pepper, thinly sliced
2 cloves of Garlic, diced
150g Dry Long Grain Rice
2 Medium Eggs
2 handfuls of Baby Spinach, roughly chopped
1 Red Chilli, chopped
Soy Sauce
0.5 tsp of low calorie sweetener
1 tsp of Chinese Five Spice
0.5 tsp of Sea Salt, depending on how salty you like things
0.5 tsp of White Pepper
0.5 tsp of Crushed Chilli
1 tsp of Garlic Granules
Olive Oil or Low Calorie spray
tsp Sesame Oil
Preparation
1 – Heat 0.5 tbsp of oil in a pan on medium/high heat and then add the sliced onions to soften and slightly colour for around 5 minutes.
2 – In a second pan, heat another 0.5 tsp of oil this time on a medium heat and add the diced onion to soften for around 8 minutes, stirring occasionally.
3 – Add in the Chicken to the first pan and stir. After 2/3 minutes, add in the pepper and garlic as well as a glug of soy sauce.
4 – In the second pan, add the garlic granules to the diced onion and stir for a minute before adding the rice, chopped spinach and a little glug of sot sauce. Stir occasionally for another 2/3 minutes.
5- Back in the first pan, add in the chilli as well as the sweetener, five spice, white pepper, sea salt and crushed chilli. Stir fry for another 5 minutes until done, adding a little more soy sauce if needed.
6 – Create a space in the second pan and crack in the two eggs and whisk a little.
Once cooked, mix in with the rice, season with a little salt and pepper and serve with the salt and pepper chicken and garnish with the spring onion.