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Author: admin, 07.08.2015. Category: Healthy Menu

Stir frying is an art form and often people over cook the meat, under cook the vegetables and add oil rather than water if the food sticks to the wok. Bring a large saucepan of water to the boil, add the basmati rice and bring back to the boil.
Place in a sieve and cover the rice with a sheet of kitchen towel, and allow to stand for 5 minutes to absorb any excess water. Meanwhile mix the sweet chilli sauce together with the soy sauce and the toasted sesame oil and set aside. To the wok add the snow peas and red pepper with 2 tablespoons water and stir fry for 1? minutes.
Add the basmati rice, spring onions, garlic and ginger and stir fry for a further 2 minutes. Move the rice to the side of the wok and pour the egg onto the base of the wok and leave for 30 seconds to set up a little before stirring through the rice with the chicken, prawns, coriander, sauce, and sesame seeds. It is worth spending the money on pure basmati rice as often there are less broken grains in the pack which means less starch in the water when you cook the rice so it is less likely to stick together.


Use ground nut or sunflower oil for stir frying as they are flavourless and they allow to cook at a higher temperature than say olive oil. The residual heat in the prawns and chicken continues to cook them and on returning to them to the wok they are perfectly cooked.
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Stir frying as its name suggests is stirring and frying and that is what you need to continually to do with this method of cooking. Stir fry the chicken for 1 minute before adding the prawns and cook for another 1? minutes, remove and place in a sieve for any excess oil to drain away. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form. Spritz the chicken thighs with the oil then lay on the griddle and grill for 10 minutes, turning occasionally. Spread with cream cheese arrange the bacon, avocado and tomato over the top of one then sandwich with the other.


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