Quick Fried Rice

• 2 cups microwavable long-grain rice*, cooked
• spray of vegetable oil
• 4 scallions, finely sliced
• 2 long green peppers, finely sliced
• 1 red bell pepper, seeded and cut into thin strips
• 4 ounces extra fine green beans, cut into 1-inch pieces
• 1/3 cup frozen green peas, defrosted
• 1/4 head Savoy cabbage, washed and shredded
• 12 ounces skinless chicken, diced
• 1 tablespoon dark brown sugar
• 1/2 chicken stock cube, crumbled
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons sweet chili sauce
• 1/2 bunch cilantro, roughly chopped

1. Preheat the oven to 400F.
2. Line a shallow baking pan with nonstick parchment paper.
3. Tip the rice onto the paper, breaking up any lumps, and spray the surface with oil.
4. Place in the oven, and cook for 12 minutes it should be crisp on the surface.
5. Season, and set aside to keep warm.
6. Meanwhile, spray a wok (ideally nonstick) with a good coating of oil and, over high heat, fry the scallions, chiles, bell pepper, and beans for 2 minutes, stirring continuously.
7. Add the peas, cabbage, and chicken, and fry to give a little color, and to wilt the cabbage, about 3 minutes.
8. Sprinkle over the sugar and stock cube, then add the rice, breaking up any lumps.
9. Stir-fry for 2 minutes, then add the remaining ingredients.
10. Cook for 1 minute, then serve very hot.

longgrain rice, vegetable oil, scallions, long green peppers, red bell pepper, green beans, frozen green peas, savoy cabbage, chicken, brown sugar, chicken, soy sauce, sweet chili sauce, cilantro

Taken from www.foodrepublic.com/recipes/quick-fried-rice-recipe/ (may not work)