Stir fry in a hurry

Name: Stir fry in a hurry
Total time: 1500 s
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 roast chicken (shredded); 2 medium carrots (diced); 1 medium red onion (diced); 1 small tin sweetcorn; 3 cups full of rice; Ginger paste; Garlic paste; Sesame oil; Vegetable oil; 5 spice seasoning; Soy sauce; Mild sweet chilli sauce; Roasting juices if you have them (see jug in picture)

Mary Bunka @marybunka76

Nottingham England

Using up left over roast chicken. Fairly quick to do. Not spicy.
#mycookbook

Mary Bunka @marybunka76

Nottingham England

Using up left over roast chicken. Fairly quick to do. Not spicy.
#mycookbook

Saved

Ingredients

25mins

4 servings

1/2roast chicken (shredded)
2medium carrots (diced)
1medium red onion (diced)
1small tin sweetcorn
3 cupsfull of rice
Ginger paste
Garlic paste
Sesame oil
Vegetable oil
5spice seasoning
Soy sauce
Mild sweet chilli sauce
Roasting juices if you have them (see jug in picture)

Saved

Steps

25mins

1

Boil the rice according to packet instructions. Drain.
2

Put the oils and pastes into a wok. Heat. Add the carrot and onion to soften. Then add the shredded chicken.
3

Season this with the 5 spice powder, soy and a dash of sweet chilli sauce. When you are confident this has heated through properly then add the corn and rice. Stir. If you need to bulk out this meal add a few handfuls of frozen peas.
4

Serve in bowls.
5

I would never claim this as Chinese cooking, but it is a version of it that my family enjoys.