Fuelling Fried Rice

Ingredients:
- 3 cups basmati rice, cooked and cooled
- Olive oil spray
- 2 whole eggs, beaten
- 250g lean chicken, diced
- 1 onion, peeled and diced
- 1 red capsicum, seeded and diced
- 2 cups Chinese cabbage, shredded
- 1 cup green peas (frozen, fresh or canned)
- 1 cup corn kernels (frozen, fresh or canned)
- 1 cup bean sprouts
- 2 spring onions, diced
- 3 tablespoons salt reduced soy sauce
- 1 tablespoon oyster sauce
Method:
- Cook rice following packet directions, set aside to cool
- Lightly spray a heated non-stick fry pan with oil, pour in eggs to make a thin omelette
- Once the omelette is cooked, transfer to a chopping board and slice thinly, set aside
- Lightly spray the same pan with oil, cook chicken and onion until golden
- Add capsicum, cabbage, peas and corn. Cover and cook for one minute
- Add rice and all remaining ingredients except omelette. Stir until sauces have mixed through evenly
- Fold in omelette.