FAMILY favourites
CURRIED CHICKEN RICE WITH CRUNCHY NOODLES
SERVES 4 PREP AND COOK: 25 MINS
450g pkt microwave long-grain white rice
800g chicken breast fillets, trimmed, chopped
2 tblsps vegetable oil
2 tsps mild curry powder
3 cups thinly sliced green cabbage (250g)
1½ cups packaged shredded carrot (150g)
3 green spring onions, thinly sliced
¼ cup oyster sauce
2 tblsps soy sauce
½ x 100g bag original fried noodles
1 Heat the rice according to packet directions.
2 Meanwhile, toss chicken with 1½ tblsps of the oil in a large bowl.
3 Heat an oiled, large wok over a high heat. Add chicken in three batches. Stir-fry for about 4 minutes, or until browned and almost cooked. Remove.
Add remaining oil to same, hot wok. Add curry powder and rice. Stir-fry
