Prep Time:  10 minutes        |        Cook Time:  10 minutes        |        Serves:  4        |        Yield Time: 30 minutes

Ingredients

• 120g cooked chicken meat, shredded
• 2 spring onions, rinsed and trimmed (keeping the green ends)
• 2 tbsp Pure Vita vegetable oil, plus extra for eggs
• 3 cloves garlic, finely chopped
• 1 carrot, peeled and cut into matchsticks
• 600g Imperial Grain white rice, cooked and cooled
• 2 tbsp Asia Specialities sweet soy sauce
• 4 Lodge Farms free range eggs
• 1 Lebanese cucumber, sliced
• 1 truss tomato, cut into wedges
• Chilli garlic sauce, to serve

ALDI Special Buys items that are only in stores for a limited time and may no longer be available.

Method

1. Finely slice the spring onions, keeping the green and white parts separate.
2. Place oil into a wok over a high heat. Add the spring onion whites, garlic and carrot and cook for 1 minute, stirring constantly.
3. Add the rice, breaking it up with a wooden spoon to loosen any clumps. Add the chicken and stir fry for 2 minutes or until piping hot and slightly charred. Season with the sweet soy sauce and salt to taste. Set aside.
4. Fry the eggs in some oil over a medium-high heat until cooked to your liking.
5. Serve the rice in bowls and top with fried eggs, green spring onions, cucumber and tomato. Drizzle with chilli garlic sauce and serve.

Tip:  Leftover brown rice works well also.

Optional:  You can use your favourite Imperial Grain microwave rice pouch. You can also swap out the cooked chicken for leftover pork.