So warm, so cozy, so soothing.
A must for those busy cold weeknights, using up that leftover rotisserie chicken!
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- PROTEIN:29.4G
- CARBOHYDRATES:38.9G (9.6G SUGARS)
- 500 g Jasmine Rice
- 100 g shiitake mushrooms, sliced
- 1 red pepper, finely diced
- Bunch spring onions, finely sliced on an angle
- 50 g Frozen Pea
- 1 tbspcrispy chilli oil or toasted sesame oil, plus extra to serve
- 1 cooked chicken breast, shredded
- 1.
Add the mushrooms, pepper and spring onions, then cook for 2 minutes, constantly tossing the wok, then tip in the peas, prawns, chicken and cashews. Continue to cook, tossing and stirring vigorously, ensuring the rice is constantly moving in the pan, breaking up clumps as you go. After about 5 minutes, everything should be cooked through and the rice should be beginning to crisp up. Add the soy sauce, white pepper and chilli (or sesame) oil, toss again, then transfer to a serving bowl.
- 2.
Remove the lap cheong from the steamer and slice into discs the thickness of a pound coin. Arrange them on top of the rice, then serve with extra chilli or sesame oil drizzled over.
4 Comments for "Chef’s spaghetti with cauliflower and carrots"
Comments for this postI would love to make this recipe. Is there anything I could substitute the red wine with?
RATING . 4 out of 5
The alcohol cooks out of the wine, but you can sub more chicken stock for the wine if you want to leave it out.
RATING . 4 out of 5
I would love to make this recipe. Is there anything I could substitute the red wine with?
RATING . 3 out of 5
I would love to make this recipe. Is there anything I could substitute the red wine with?
RATING . 4 out of 5