Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Thai Chicken Fried “Rice”
Total time: 30 minutes
10.8 grams of fibre per serving
Measuring cups, Measuring spoons, Saucepan
Prepare cooked bulgur and brown rice. Set aside.
Soak the dried Shitake mushrooms in hot water for about 1 hour. Slice thinly and set aside.
Boil chicken breast and cut it into medium-sized pieces.
Boil green peas until slightly softened.
Heat olive oil a large frying pan over medium heat. Add the spring onions, garlic and chili flakes. Stir fry for 1 minute.
Add the chicken and green peas. Stir fry until the chicken is cooked.
Add the mushrooms and celery. Stir fry for 2 to 3 minutes until the mushrooms turn a lighter shade of brown and the celery has softened.
Keeping the heat high, add the cooked bulgur and brown rice.
Gradually add soy sauce, fish sauce and lime juice. Mix well.
Whisk the egg white.
Push everything aside to reveal a well in the centre of the pan. Pour the egg white into the well and continue to stir fry until everything is mixed.
Remove from heat and add a dash of pepper.
Plate and serve.
NUTRITION INFORMATION (PER SERVING)